Prawns and leeks in saffron cream

    55 min

    This is a dish that's very rich which would be more suitable to be serve as a starter than a main course

    5 people made this

    Serves: 4 

    • 40g butter
    • 1 small leek, julienned
    • 4 garlic cloves, finely chopped
    • pinch of saffron threads
    • pinch of salt
    • pinch of crushed black pepper
    • 125ml dry vermouth
    • 250ml fish/chicken stock
    • 300ml double cream
    • 24 raw medium prawns, peeled and deveined with tails intact
    • 1 tablespoon lemon juice
    • 1 tablespoon finely chopped chervil

    Prep:25min  ›  Cook:30min  ›  Ready in:55min 

    1. Melt the butter in a saucepan over medium heat, add the leek and garlic and cook for 5 minutes, or until the leek is soft and translucent.
    2. Add the saffron, vermouth and stock and bring to boil, skimming off any scum that rises to the surface. Reduce the heat to low and simmer for 10 minutes, or until the sauce has thickened and reduced by about a third.
    3. Add the prawns to the sauce and simmer fro 2-3 minutes or until cooked through.
    4. Remove from heat and stir in the lemon juice, salt, pepper and chervil. Season well, serve immediately. Can be tossed with hot pasta for a main course.

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