Butter Poached Spot Prawns Louis Salad from the Whisk Cooking Class
6 Spot Prawns, peeled, deveined, reserve any roe
4 Tbsp butter
1 sprig fresh thyme
1 sprig fresh tarragon
Garnish with 1 large egg, boiled 10 minutes, grated Salt, and Pepper
2 heads little gem lettuce (or 1 head of bibb lettuce)
4 ounces sugar snap peas, blanched, cut in half lengthwise
2 radishes, sliced thin
1/2 avocado, cut into wedges
1/2 small shallot, thinly sliced
1 egg yolk
1 tsp lemon juice
1 tsp tarragon vinegar
1 tsp dijon mustard
1/2 cup olive oil
2 Tbsp fresh tarragon leaves, finely chopped
Gently separate the leaves of the little gem lettuce heads and arrange on a large salad plate.
Over the lettuce leaves arrange the blanched sugar snap peas, radish slices, avocado wedges, and sliced shallot. Set aside
In a medium bowl, place the egg yolk, lemon juice, tarragon vinegar, and dijon mustard, whisk to combine.
Whisking constantly, slowly drizzle in the olive oil to create a creamy, emulsified dressing, the consistency should be thick but pourable. Taste and add salt as needed. Fold in the finely chopped tarragon.
Drizzle on top of the salad, reserving a small amount for the prawns.
In a small saucepan, add the butter, thyme and tarragon sprigs, season with salt. Over medium-low heat gently melt the butter.
Once the butter is melted add in any reserved roe and the peeled spot prawns.
Cook just until the flesh turns pink, about 4 minutes, turning once. Remove from the pan and place on top of the dressed salad
Top with the grated hard-boiled egg and season with salt and pepper.