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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Episode 51 - Poached Prawns, Champagne Butter and Salmon Roe


Poached Prawns, Champagne butter and Salmon roe

Serves: 6 as an entree

 

Prawns

18 king prawns

grape seed oil, for frying

400ml fish stock

55g butter, diced

 

Herb emulsion

50ml grapeseed oil

1/2 bunch chervil

1/2 cup fennel fronds

1/2 bunch parsley

1 bunch chives

Flake salt

40-60ml iced water

 

Champagne butter sauce

2 tablespoon eschallots, fine diced

100ml grapeseed oil

300ml white wine

500ml champagne

100ml chardonnay vinegar

100ml cream

400g butter, cold diced

Juice of 2 lemon

Flake salt and white pepper

 

Peas

200g shelled green peas

Salted water, for blanching

45g butter

Flake salt and white pepper

 

To Garnish

Salmon Roe

Bulls blood leaves

 

  • Peel prawns and remove heads, leaving tails in tact and reserving shells. De-vein prawns and cut a slit through the center of each prawn to allow them to be butterflied. Set aside in fridge.
  • In a large pot, lightly fry reserved prawns shells in grape seed oil over medium heat. Add fish stock and allow to simmer to infuse for 15 minutes. Remove from heat, strain and set aside.
  • For the herb emulsion, place grape seed oil into blast chiller until cold and viscous.
  • Blanch picked and washed herb leaves in boiling salted water for 3-4 minutes or until completely tender. Refresh in plenty of iced water. Drain thoroughly and chop roughly. Place herbs in blender and blitz. Add chilled oil gradually to get the blades going until a thick smooth paste is formed. Add iced water to aid the emulsification. Once thick, smooth and emulsified transfer to a bowl and aside in the fridge.
  • For peas, bring a saucepan of salted water to the boil. Blanch peas until tender. Remove peas from hot water and place in an ice bath. Drain and set aside.
  • For champagne butter sauce, heat oil in a frying pan over a medium heat and saute ecshallots until completely tender with no colour. Add the wine, cream, champagne and the vinegar and reduce by 80%. Then slowly add cold, diced butter and whisk through to form a nice viscous sauce. Finish with a few drops of lemon juice. Cover and store in a warm place so it doesn't split.
  • Place butter for peas in a saucepan and melt. Working in batches, transfer blanched peas to a food processor and pulse with hot melted butter until coarsely smashed. Set aside, keeping warm.
  • Return the fish stock to a simmer. Whisk in butter, a little at a time until all incorporated and emulsified.
  • Working in batches, poach prawns in fish stock and butter emulsion until cooked through.
  • To serve, arrange 3 prawns on a serving plate. Drizzle each prawn with champagne butter sauce. Add a quenelle of pea puree and garnish with herb emulsion, salmon roe and Bulls blood leaves.

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