PRAWNS IN HERB SAUCE

Preparation Method :

• Rinse and peel the prawns, then remove the black thread-like intestine.
• Coarsely chop the leek, carrots and celeriac. Wash the parsley, strip off the leaves. Keep 3 stalks for the stock.
• Melt the margarine in a saucepan and fry the prawn shells and vegetables until the shells are red in color.
• Add the wine and stir well to mix. Add the parsley stalks, peppercorns and bay leaf.
• Simmer for 30 minutes, then strain. Bring the stock back to the boil on a clean pan. Add the prawns and simmer for about 8 minutes.
• Wash the dill and finely chop with the parsley leaves. Lift the prawns out of the stock and keep hot on 4 warmed plates.
• Boil to reduce the stock by half. Gradually add the cream and continue boiling until creamy and sauce-like, stirring continuously.
• Stir in the herbs and lemon juice and season to taste with salt and pepper. Pour over the prawns.
• Serve garnished with sprigs of dill.