Prawn and Chanterelle Cassolettes

Preparation time: 30 min
Cooking time: 40 min
Serves 4

 INGREDIENTS

• 12 large prawns
• 5 oz Chanterelles
• 2 finely chopped shallots
• 2 chopped tomatoes
• 5 fl. Oz. white wine
• 5 fl oz heavy cream
• 1 tbsp olive oil
• Salt & pepper

METHOD

Peel the prawns and set aside the shells.

Heat a tablespoon of olive oil in a saucepan and brown the prawn shells for 5 minutes.

Add the shallots and brown for 5 more minutes, then add the tomatoes.

Pour the white wine, simmer for 1 minute, then cover with water.

Simmer for 30 minutes on low heat.

Blend the prawn shells and filter into a saucepan.

Put the saucepan back on the stove and reduce to 1/3 of the maximum heat, then add the heavy cream. Reduce again for 2 minutes. Season.

Brown the prawns in a frying pan for 20 seconds on each side, then spread them out into the miniature dishes.

Using the same frying pan, sauté the Chanterelles for 3 minutes, then add it to the prawns.

Pour the very warm sauce over the prawns. Enjoy! 

Tip: You can put the miniature dishes in the oven in the grill position for 2–3 minutes to broil them.