Recipe
Caviar Butter Sauce With Sauteed Prawns
Ingredients
- 3 tablespoons minced shallots
- 1 cup champagne
- 1 pound butter, cut into cubes
- Salt and pepper
- 6 prawns, peeled and devein, heads on
- Essence, plus extra for garnish
- 2 tablespoons olive oil
- 2 ounces caviar
- Fried spinach
- 1 tablespoon chopped parsley
Directions
- In a sauce pan, bring the shallots and champagne up to a boil. Reduce the liquid by half, about 3 to 4 minutes. Whisk in each cube of butter until fully incorporated. Season with salt and pepper. Season the prawns with Essence. In a saute pan, heat the olive oil. When the pan is smoking hot, saute the prawns for 3 to 4 minutes on each side. Remove from the pan. To finish the sauce, gently fold in the caviar. Place the prawns on a plate and spoon the sauce over the top. Garnish with fried spinach, parsley and Essence.
- Yield 2 servings
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