Ingredients
-
12
-
2
-
1
-
1/2
-
1
-
1
-
2
-
4
-
-
-
-
-
-
-
Directions
Poached Prawns, Part of a wonderful three course lunch at Chez Cecile, Paris (Chef Stephane Pitre), Simple, elegant, light and delicious! We loved these and ate 12 prawns between the two of us for a light lunch – great recipe, thanks Kate! I changed nothing Made for ZWT3 , Part of a wonderful three course lunch at Chez Cecile, Paris (Chef Stephane Pitre)
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Steps
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1
Done
|
In a Pan, Boil Water, Wine, Carrot, Celery, Salt and Pepper to Make a Broth. |
|
2
Done
|
Peel the Prawns; Discard the Heads, Keep the Tails. |
|
3
Done
|
Poach Them For 10 Minutes in the Hot (but not Boiling) Broth. |
|
4
Done
|
Remove 7 Oz. Stock to Another Pan, Bring to a Boil. |
|
5
Done
|
Remove from Heat and Add Butter. Blend, Adding the Pistachio Oil as You Go; Season With Salt and Pepper. |
|
6
Done
|
Remove Prawns from the Liquid and Arrange Them on a Plate, Drizzle With the Sauce. |
|
7
Done
|
Serve With a Risotto or Pureed Artichokes. |
