Name: Butter Poached Spot Prawns Louis Salad from the Whisk Cooking Class
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 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

Butter Poached Spot Prawns Louis Salad from the Whisk Cooking Class

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Servings

Prep Time

15 minutes

Cook Time

15 minutes

Ingredients

Spot Prawns:

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

Salad:

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

Dressing:

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

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Directions

Salad:

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.

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.