Poached Prawns

12 large prawns

2 cups water
1 cup yellow/sweet wine
1/2 onion
1 carrot
1 stalk celery 
1.8 oz. butter cut into cubes
4 oz. pistachio oil

In a pan, boil water, wine, carrot, celery, salt and pepper to make a broth. Peel the prawns; discard the heads, keep the tails. Poach them for 10 minutes in the hot (but not boiling) broth.

Remove 7 oz. stock to another pan, bring to a boil. Remove from heat and add butter. Blend, adding the pistachio oil as you go; season with salt and pepper.

Remove prawns from the liquid and arrange them on a plate, drizzle with the sauce.

Serve with a risotto or pureed artichokes.

 

This recipe was created by Stéphane Pitré, chef at Chez Cécile in Paris.