Firstly, apologies for the delay in putting up a new post. Work has been manic( I almost wasn’t going to be here today either, a transatlantic rescue mission didn’t come about at the last minute.) including having to do homework three nights on the bounce last week. I think its been 15 years since I did homework.
Todays offering is a dish I can’t recommend enough you all try. It takes 20minutes to cook from start to finish, tastes amazing and has the wow factor to serve to people. What more do we all want from a dish? If you haven’t cooked a sabayon before, now is the time to start. It is just a savoury zabaglione and only has three ingredients. It is a great sauce to have in your armoury to knock up a delicious sauce in no time.
I used prawns in this dish, as the shop I went to didn’t sell brown shrimps. In the UK we get brown potted shrimps which are so sweet. If you can get a similar small prawn/shrimp use these. Otherwise prawns will be fine.[purerecipe]
- 800g, skinned Plaice Fillets
- 4 Egg yolks
- 100ml White Wine
- 1 Tbsp Lemon Juice
- 4 Medium Sized Tomatoes
- 400g Brown Shrimps or Prawns
- 3 Sprigs Dill
- 100ml Extra Virgin Olive Oil
- 1 Tbsp Gorund Coriander
- 400g Spinach
- 600g New Potatoes
- Make the sauce vierge ahead of time if you can. Pour boiling water over the tomatoes for 10sec. This will help peel the skin off. Skin, take out the seeds and chop the flesh into rough cubes. Warm the oil with the coriander until it begins to sizzle. Add the shrimps/prawns, tomatoes and dill some seasoning and a squeeze of lemon to taste. Store in fridge until ready to serve.
- Put the potatoes onto boil.
- Roll the plaice fillets up and secure with a cocktail stick. Steam for five minutes, season lightly once cooked.
- For the sabayon, add the yolks and wine to a glass bowl, whisk together. Cook over a pan of simmering water for 5 minutes. Whisking lightly until it thickens. Add the lemon juice and season to taste.
- Cook the spinach for a minute until wilted.