| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Dairy |
|
Consuming, Passions |
4 |
servings |
INGREDIENTS
| 30 |
|
Headless prawns; (6 per serve) |
|
|
; (10/6) |
| 3 |
|
Cloves garlic |
| 2 |
tb |
Olive oil |
| 1 |
|
Pinches salt |
| 1/4 |
ts |
Pepper |
| 3 |
ts |
Butter; (about 20g) |
| 1 |
|
Pinches sugar |
| 1 |
tb |
Brandy |
| 2 |
tb |
Fish or chicken stock |
| 2 |
tb |
Cream |
| 1 |
ts |
Butter |
| 1/2 |
sm |
Onion |
| 1/4 |
|
Bay leaf |
| 8 |
|
Peppercorns; (white) |
| 1 |
|
Parsley stalk |
| 10 |
ml |
Lemon juice |
| 300 |
g |
Fish bones |
| 600 |
ml |
Cold water |
INSTRUCTIONS
FISH STOCK
Devein prawns, rinse and dry on paper towel. Put to one side.
In a blender or mortar, puree peeled garlic and olive oil to a smooth
consistency.
Heat oil/garlic mixture in a large frying pan, and add butter. When hot,
add prawns and fry until half cooked.
Pour in brandy and light with match. When flame has died down, add stock
and reduce to half volume.
Season with salt, pepper and sugar, and finish by stirring in the cream.
If you wish to make your own fish stock, here is an excellent recipe from
Chris Broadfoot.
FISH STOCK:
Melt butter in a deep pan. Place the onions in a pan with the bayleaf,
peppercorns, parsley stalk and lemon juice.
Add the washed bones, cover with a lid and lightly stew for approximately 5
minutes without colour.
NOTE: Cooking for more than 20 minutes will extract a bitter flavour from
the bones and render the stock unpalatable.
Converted by MC_Buster.
Per serving: 130 Calories (kcal); 12g Total Fat; (89% calories from fat);
1g Protein; 3g Carbohydrate; 17mg Cholesterol; 81mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Prayer: Don’t give God instructions — just report for duty!”