Poached prawns with cucumber, chervil and lamb’s lettuce salad

AT A GLANCE

  • Serves 4 people

French cooks are renowned for composed salads that make the most of whatever is in season. This version makes for a super-fresh light lunch or dinner. We've used baby cucumbers here, but if they're unavailable, Lebanese cucumbers would work well, too.

  • 16 medium uncooked prawns
  • 200 ml dry white wine
  • 2 golden shallots, 1 coarsely chopped and 1 thinly sliced
  • ½ celery stalk, coarsely chopped
  • 3 thyme sprigs
  • 1 garlic clove, halved
  • 350 gm baby cucumbers, halved, coarsely chopped
  • 1½ tbsp white wine vinegar
  • 50 ml olive oil
  • Juice of ½ lemon, or to taste
  • To serve: baby lamb’s lettuce, watercress sprigs and chervil
01   Combine prawns, wine, chopped shallot, celery, thyme, garlic and 150ml water in a saucepan and bring to a simmer over medium-high heat. Remove from heat and stand to cook prawns through (5 minutes). Drain prawns (discard cooking liquid), peel, leaving tails intact, and devein.
02   Combine cucumber, sliced shallot and vinegar in a bowl and stand to infuse for 5 minutes. Add oil and lemon juice, season to taste and toss to combine, then add prawns and toss to coat. Arrange in layers on a platter, scatter with baby lamb’s lettuce, watercress and chervil and serve.

Topics:

WHITE WINE, FAST, LUNCH, SHALLOTS, PRAWNS, SALAD, CUCUMBERS, FRENCH, THYME, SPRING, SEAFOOD

Recipe:

EMMA KNOWLES

Photography:

JOHN PAUL URIZAR

Styling:

EMMA KNOWLES , LISA FEATHERBY

FEATURED IN

Oct 2015

Oct 2015

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