Prawn thermidor with watercress and blood orange salad

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt

For the prawn thermidor

  • 6 large raw tiger prawns in shells, cut in half lengthways and deveined
  • 25g/1oz salted butter
  • 1 shallot, finely chopped
  • 100ml/3½fl oz white wine
  • 450ml/16fl oz fish stock
  • 200ml/7fl oz double cream
  • 1 tsp English mustard
  • 1 tbsp chopped fresh tarragon
  • ½ lemon, juice only
  • 50g/1¾oz Gruyère cheese
  • 2 free-range egg yolks, beaten
  • pinch cayenne pepper
  • salt and freshly ground black pepper

For the watercress and blood orange salad

  • 1 bunch watercress, leaves picked
  • 1 fennel bulb, core removed and thinly sliced
  • 1 blood orange, segmented and juice reserved
  • 3 tbsp olive oil
  • 1 tsp Dijon mustard
  • salt and freshly ground black pepper
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