Seafood

Prawn Boudin

This is a delightfully light seafood sausage that could be wrapped in pastry, chopped up to go into a seafood soup or into my favourite fish stew Bouillabaisse.

Prawn Boudin

Print Recipe

Ingredients

  • 650g White Fish
  • 500g Peeled Green Prawns
  • 150g Egg Whites
  • 75g Double cream
  • Zest of 1 lemon
  • 50g Minced Shallots
  • 1 bunch of Chives
  • Salt & Pepper

Instructions

1

Chill the barrel of your food processer

2

Blend the fish until smooth

3

Slowly add egg whites until well incorporated

4

Pass the mixture through a fine sieve using a metal serving spoon

5

Dice the prawns and fold through with the cream, zest, chives and shallots, season well

6

Place a couple of spoonful’s of the mixture onto glad wrap and form a sausage shape with tying a knot in each end

7

Cook about 6 at a time for 10-12 mins in a large pot of simmering water, using something like a pot lid to weight the boudin down in the water to ensure even cooking

8

Once cooked plunge straight into a bath of iced water

9

These boudin can be frozen

10

To reheat, simply remove the plastic wrapper and place in a moderate oven for 5 mins

Notes

Grade - Easy

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