Potato-Wrapped Giant Prawns

Majorcan Giant Prawns coated in potatoes with pistou sauce

Ingredients to serve four:

4 king prawns or gambas without shells and without heads.

1 very large potato, peeled and cut lengthways into 16 paper thin slices, trimmed to rectangles.

Fish Stuffing:
100 grammes of pike fillet, salt, cayenne pepper, a dash of lemon juice and 200 mls of cream.

Pistou:
125 mls olive oil, 6 basil leaves, half a garlic glove, a small bunch of parsley, 10 tarragon leaves, 10 pine kernels, salt and pepper.

Pistou Sauce :
250 mls of fish stock, 250 mls white wine, 1 tablespoon of Noilly Prat, 2 tablespoons of white port, 250 grams of butter and two tablespoons of pistou.

Salad:
A small handful of salad leaves per person, seasoned with salt, pepper, olive oil and lemon juice.

Method:
Fish stuffing:
Purée the finely chopped pike meat with the remaining ingredients to a fine paste, pass through a sieve and season to taste.

Potato slices:
Form a cross with four potato slices, put a spoonful of fish stuffing in the centre of each, press a king prawn on top and cover with more stuffing. Fold the potato slices over to form a small parcel. Fry in plenty of olive oil for eight minutes, or until golden brown.

Pistou:
Whizz all the ingredients in a blender until smooth.

Pistou Sauce:
Reduce all the ingredients EXCEPT the pistou to two-thirds volume, then mix well to a purée with a
hand-held blender and add 2 tablespoons of pistou.

Serving:
Take four small deep plates: put two tablespoons of pistou sauce in each, place a shrimp and potato parcel on the sauce and garnish with the salad ingredients.