AS SEEN ON THE
BIG KITCHEN
Thom Bateman
Seafood Platter, Prawn Shell Béarnaise & Shoestring Potatoes
SERVES??
INGREDIENTS
• 400g Maris Piper potatoes, chopped into thin matchsticks
• 200g white crabmeat
• 50g mayonnaise
• 10g chives
• 4 lemons, juiced
• 4 Little Gem lettuces, leaves separated
• 8 large king scallops
• Vegetable oil, for frying
INGREDIENTS FOR THE BÉARNAISE
• 200g salted butter
• 2 garlic cloves, crushed
• 8 large king prawns, shells reserved
• 100ml white wine
• 100ml white wine vinegar
• 15g tarragon, stalks and leaves separated, leaves shredded
• 1 shallot, sliced
• 8 black peppercorns
• 3 egg yolks
• Pinch of cayenne pepper
Expect white crab, king prawns, seared scallops and a prawn shell béarnaise from this seafood feast.
1 1. For the béarnaise, first melt the butter in a frying pan. Add the garlic and cook gently for a couple of minutes. Add the prawn shells and cook everything together for 6-8 mins. Strain and keep warm until later.
2 Make a vinegar reduction by adding the white wine, white wine vinegar, tarragon, shallot and peppercorns to a frying pan. Reduce over a medium-high heat for 4-5 mins until hardly any liquid remains, then strain and set aside.
3 Put the egg yolks in a large bowl balanced over a saucepan of gently simmering water. Add a splash of the vinegar reduction, then whisk until the mixture has doubled in size. Stream in the prawn butter until a béarnaise forms, then finish with salt and pepper, a pinch of cayenne and the tarragon leaves.
4 Wash the potato matchsticks in cold water, then dry thoroughly. Set aside. Combine the crabmeat, mayo, chives, lemon juice and a pinch of salt and pepper. Using the lettuce leaves as cups, full each Little Gem leaf with the crab mixture.
5 Sauté the prawns and scallops in hot oil over a high heat for 2-3 mins( cooking times vary depending on prawn size), adding any remaining prawn butter. Fry the potatoes in a deep-fat fryer set to 175C for 3 mins until golden and crispy, then season with salt immediately. Serve everything on a platter, sharing style.
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