Prawns in Puff Pastry with Champagne Sauce

This is quite rich, but lovely as an entree.

24 green prawns, peeled & de-veined with tails attached
2 sheets of puff pastry, cut into quarters
2 tomatoes, peeled, de-seeded & cut into small cubes
olive oil

Champagne Sauce
200ml Chicken or veggie stock
200ml Dry Sparkling wine or champagne
100ml cream
3 ecshallots, chopped finely
60g butter, cubed
cracked pepper
Dill, chopped

In a saucepan heat stock, wine, ecshallots & pepper, and reduce by half. Add cream and then reduce by a third. Cool slightly. Whisk in butter a few cubes at a time. Add dill and stir through.

Preheat oven to 200 degrees. Place pastry into 8 muffin holes and blind bake for 15-20 minutes until golden. Remove from oven and set aside. In a fry-pan, over moderate to high heat, cook prawns in oil, turning after a few minutes. Place 3 prawns in each pastry case and spoon over tomato and champagne sauce. Top with more dill & serve immediately.

January 26, 2011 | Categories: Mains | Tags: champagne, dill, entree, prawns, tomato | Leave a comment