This is not for those on a diet.
The one I am thinking of is a good base for other fish creations. This is a called a Prawns Maxime’ after Max a Million Shell. It is nu vue cuisine, done without a roux.
Here is what you will need.
Prepare a rice pilaf ahead of time. This is 1 cup of rice to 3 cups of hot stock/ Chicken or fish. Small dice ½ medium onion, 3 tablespoons of Vegetable oil. ¼ cup of broken pasta noodles, spaghetti or some other stick pasta broken into lengths of one inch each. You can add celery carrot and a bay leaf to this for more colour and flavour if you wish. Finish this with cut green onion and chopped parsley.
Sautee the pasta in the veg oil over high heat in a 2 quart pot with tight fitting lid. Add the onion and sautee this until it is translucent. Add the rice and continue sautéing this until the tips of the rice take on a white colour. Add the stock to this and bring to the boil. Cover this with the lid and turn the heat down to low. This will take approximately 18 minutes to cook. Add the green onion as a garnish and turn with a fork. No liquid will be left in the pot when this is done. If you have a pot that is oven safe you can place this in the oven at 350 degrees Fahrenheit for the same amount of time.
1. 8 shelled Prawns 18/22 count (Large shrimp) but leave the tail portion on. Using a paring knife spit the back of the prawn and remove the vein. You do not want to eat this. It is the digestive track of the creature and we all know what come out of here.
2. 2 Cloves of garlic chopped and crushed
3. The other half of the onion diced small
4. 2 tablespoons of butter.
5. 1 cup of dry white wine
6. 1 cup of heavy cream
7. 2 oz of Pernod’ or other anis non sweet based liquor
8. 2 oz brandy
9. Green onion cut at a 45 angle for garnish
10. A few tarragon leaves sprigs one or two
11. An 8” pie dish
12. A dollop of béarnaise sauce
Place a small sauce pan on the burner on medium heat; place the butter in the pan. Add the garlic and onion to this once the butter has melted. Let this become translucent; add the prawns to this and sautee until the tail of the prawn turns red and remove them to the pie dish. Keep them warm
Add the brandy and stand back because it will flame up and burn off all of the alcohol. Add the Pernod’ and again stand back. Let this reduce until it has just about gone. Add the white wine and reduce again by half. Add the cream to this and be prepared to remove it from the heat because it will boil over. Keep placing this back on the heat until the total volume is reduced by half. The sauce will have become thicker.
Place the rice pilaf on a dinner plate arranging it with a well in the centre of the plate. Place the set aside prawns in the well and place the sauce over them. I find a good plate presentation is to have all of the tails standing with the body of the prawn in the well. Place the dollop of béarnaise in the centre of the well. Garnish with the green onion and tarragon sprigs and serve.
Carrot or broccoli as well as any other seasonal veg can be used with this dish to give it balance.
I don’t know how many calories are in this dish. All I know is there is a lot and should not be eaten all the time for that reason. Never mind the cholesterol. All I can say is this is one of the most delicious seafood dishes I have ever come up with.
This is one of many gourmet dishes I will be sharing using a technique of thickening heavy cream to make the sauce along with reductions to enhance the final flavour.
Chef Kevin H.Cahill