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Lighter Bodied Dry White Wines – SIWC 2020
Prawn Quenelle with Butter Sauce
Presented by chef Michael Manners
Lighter Bodied Dry White Wines
were judged with this recipe
Ingredients
Quenelles:
4 to 6 Green Prawns per person (peel and de-veined, reserving head and shells)
1 clove garlic
Salt and pepper
2 eggs
300mL cream
Sauce:
60mL Olive oil
1 peeled and finely diced eschallot
½ fennel bulb, finely chopped
200mL water
¼ tsp fennel seeds
Salt and pepper
1 crushed garlic clove
50g butter
Dill (to garnish)
Method
Quenelles:
In a blender, add the prawn meat, garlic, salt and pepper to taste. Mix well.
Add eggs and mix.
Add up to 300mL cream adding in a stream (ass for mayonnaise) to obtain a think emulsion.
Cover and place in the fridge while the sauce is being prepared.
Sauce:
Heat the oil, fry off the reserved prawn shells and heads for 1-2 minutes, stirring from time to time.
Add water, fennel seeds, salt and pepper.
Cover and cook a further 10 minutes.
Remove from heat and allow to cool.
Strain and reduce by half.
Assembly:
Make up the quenelles by cooking in salted water.
Finish the sauce by heating the base, whisking in the butter. Check the seasoning.
Arrange the quenelles and oat with the sauce. Garish with sprigs of dill.