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Article: The bleue room
- Article from:
- The Sunday Herald
- Article date:
- November 25, 2001
- Author:
CopyrightCopyright 2001 The Sunday Herald. Provided by ProQuest LLC. (Hide copyright information)
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When you're angling for a little seafood there's no need to
travel further than your kitchen. Maison Bleue's chef Dean Gassabi
shares a couple of his favourite recipes, so just dive in whole
grilled tiger prawns with a lemon butter sauce 16 whole big tiger
prawns or gambas one bunch finely chopped flat parsley - squeezed
lemons 150g unsalted butter two tablespoons of whipping cream 2
medium sized sliced shallots 50ml fish stock two teaspoons of finely
chopped garlic 50ml white wine or half a glass sea salt and cracked
pepper For the sauce:
Melt the butter in a pan. In a separate pan put the lemon juice,
garlic, parsley, wine, shallots and fish stock. Over moderate heat,
reduce by three ...