Black Tiger Prawns, Panache of Baby Vegetables, Garlic Mash Potato and Beurre Noisette

30 Nov 2011

Try this fierce recipe straight from Pierchic's kitchen


Prawns & beurre noisette
12 tiger prawns
100g butter
20ml oil
5g black peppercorns
5ml fresh lemon juice
40g parsley
50g capers

100g baby carrots
100g baby turnips
100g baby zucchini
OR your preferred
choice of vegetables

Garlic mash potato
1.5kg potatoes
400ml cream
50g garlic
200g butter
Serves 4


Clean the tiger prawns and season with salt and pepper. Place it in a hot pan and pan fry from both sides. After the prawns are cooked, finish with butter, fresh lemon juice, capers and chopped parsley.

Garlic mash potato
Put the raw potatoes on a baking tray and cover with aluminum foil. Bake in the oven for 2 ½ hours at 220 C. While the potatoes are roasting, reduce the cream by 2/3. Once the potatoes are cooked, crush with a blender. Add the reduced cream, butter and stir until all the cream is absorbed from the potato. Finish with chopped garlic.

Baby vegetables
Wash the carrots and the turnips. Peel with a common peeler. Wash the baby leeks and chop he top green end off and use only the white part. Blanch the vegetables in salted water and sauté them in a little bit of butter until slightly glazed.

INFO: This recipe was provided courtesy of Pierchic at Madinat Jumeirah