- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 10 minutes
- Effort: easy
- 1 large head cauliflower, trimmed into florets
- 125 g butter, plus extra knob
- 500 ml milk, approximately
- pinches nutmeg
- 16 raw tiger prawns, shells removed
- clarified butter, for frying
- 3 cloves garlic, chopped
- 2 tbsp chopped flat-leaf parsley
- 2 tbsp toasted blanched flaked almonds
- 1 large lemon, juice only
Tips and Suggestions
this dish is perfectly complemented by well chilled Manzanilla.
1. Put the cauliflower into a saucepan, along with the 125g butter. Cover with milk and season with salt, pepper and nutmeg. Simmer until the cauliflower is well cooked.
2. Strain and purée the cauliflower in a blender with enough of the poaching liquid to make a smooth, thick consistency. Check the seasoning and keep warm.
3. Cut the prawns in half lengthways and remove the dark vein. Season with salt and pepper.
4. Heat a splash of clarified butter in a frying pan and sauté the prawns briskly until almost cooked. Add the remaining knob of butter and when foaming add the garlic. Cook for 20 seconds and add the almonds.
5. Stir in the parsley, followed by lemon juice to taste. Remove from the heat.
6. Spoon a dollop of purée into the middle of each plate, arrange the prawns on top, spoon over the buttery juices and serve.
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