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Dublin Bay Prawns Dish

Dublin bay prawns , saffron foam , watercress purree & pickled radish ( a wonderful dish bringing out the full flavour of the Dublin bay prawn )

6 langoustines peeled
1 bunch of watercress
2 cloves of garlic
1 shallot
25 mil double cream
2o mil white wine
50 mil fish stock
3 g saffron powder
4 radish
100mil white wine vinegar
50 g sugar
Olive oil
Salt & pepper

1 Begin by pickling your radishes ,
Bring vinegar & sugar to the boil , turn off the heat and drop in your radish , leave in the liquid over night

2 Make your sauce , sweat garlic & shallots for 2 mins , add wine and reduce to half , add fish stock and reduce by half again , add your cream and reduce By half again , put in your saffron and let to infuse

3 To make the watercress puree saut√© in a pan with a knob of butter for 2 mins then add to a liquidiser and puree till smooth

4 assemble the dish by cooking your prawns for 1 min in a hot pan , season well ,
Heat your sauce and froth up with a blender to make a cappachino ,
Assemble on a plate & play around with presentation