Cooking Directions

1. Step 1: Heat a sauté pan, add 1 oz. of butter with shallots and garlic sauté for 1 minute.
2. Step 2: Add the prawns and saffron, season with salt and white pepper
3. Step 3: Invert prawns and deglaze pan with brandy and flame.
4. Step 4: Add white wine and cream, swirl pan to incorporate and reduce by ½.
5. Step 5:Add asparagus and remaining butter.
6. Step 6: Remove from heat, continue to stir until the butter is melted and emulsified into the sauce.
7. Step 7: Add lemon juice and check seasoning.
8. Step 8: Arrange prawns on 2 plates, pour sauce over and garnish with frizee.

Recipe submitted by

Pure Food Fish

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