Shellfish Sabayon

Ingredients

• 200g prawn shells/heads
• 60g onion (½)
• 60g carrot (1)
• 1 clove of garlic
• 3 sprigs of dill
• 2 sprigs of parsley
• 2 teaspoons of tomato purée
• 150ml brandy
• 250ml fish stock
• 750ml water
• 150ml whipping cream
• 1 tablespoon of vegetable oil

Preparation Time: 5 minutes
Cooking Time: 1 hour
Serves: 4

Method

1. Peel and chop the onion, carrot and garlic.
2. Heat the oil in a pan, add the vegetables and fry them until they are a golden brown colour.
3. Add the prawn shells/heads and fry until they have turned pink.
4. Add the tomato purée, cook for a further two minutes, then add the brandy and boil until it has become syrupy.
5. Add the fish stock and the herbs and boil until it has reduced by half.
6. Add the water, turn down the heat to a gentle simmer and cook until it has again reduced by a half.
7. Strain the liquid through a fine sieve into another pan and cook it until there is about 3 tablespoons of liquid left in the pan, then remove it from the heat.
8. Whip the cream to the soft peak stage, then return the sauce pan to the heat. When the sauce starts to boil, add all of the whipped cream and whisk it vigourously over a high heat until it has become foamy and doubled in volume.
9. Serve instantly.

Back to top

Useful Information

Can it be frozen? No.
Can it be prepared in advance? Yes, up to 2 days to stage 7 (Step 8 should be the very last thing you do before serving the meal).
Will leftovers be nice? No.

Notes