Provençal salt-crusted prawn with béarnaise sauce
Ingredients
Herb and salt-crusted prawn:
- 2 tablespoons equal parts herbs de provence (rosemary, oregano, tarragon, thyme)
- 5 tablespoons kosher salt
- Oil
- 1 tablespoon pepper
- 455 grams (12/16 count) prawn (shell on)
- 1 lemon, sliced into wedges
Béarnaise:
- 4 large egg yolks
- 4 tablespoons (60 milliliters) red wine vinegar
- 2 tablespoons (30 milliliters) lemon juice
- Salt to taste
- 1/2 teaspoon (2.5 milliliters) pepper
- 1 cup (250 milliliters) unsalted butter, melted
- 2 tablespoons (30 milliliters) tarragon leaf
Directions
- Chop herbs de Provence and mix with kosher salt.
- Make your Béarnaise sauce. Add four egg yolks, red wine vinegar, lemon juice, salt, and pepper to a blender. Drizzle in melted butter while blitzing. Scoop mixture into a bowl and add tarragon.
- Place herbs and salt to hot cast-iron pan.
- Drizzle oil over the prawns (keep the shell on) , and sprinkle with pepper.
- Lay the prawns on top of herb-salt bed, pressing them lightly to get the salt to stick to the shell. Cook on medium high heat until pink. Flip and cook until done.
- Remove from the pan, giving it a light tap to shake off a bit of the salt. Serve with lemon wedges and béarnaise dipping sauce.
