Prawn Sauce by M. Kuehn

posted in: RECIPES 0

My Norwegian friend Oddmund gave me this recipe and I just love it. It’s great drizzled over poached salmon or baked cod. It’s very rich so use sparingly.

300gr small Atlantic prawns, unshelled
200ml fish stock (see stocks)
200 ml bechamel (see sauces)
squeeze of lemon juice
1 tbs tarragon leaves.
1 tbs dill
black pepper

Shell the prawns. Throw all the prawn shells into a pan, add the fish stock and bring to the boil. Reduce by half. Strain through a sieve. Pour back into the pan. Add the bechamel. Heat gently and when hot, add the prawns. Simmer for one minute. They only need heating as they are already cooked. Finish by chopping the herbs finely, squeezing in the lemon juice and grinding in lots of black pepper.

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