Poached Prawns with Fettuccine and French String Beans.
Good Morning Everyone and Happy Sunday!!
Thanks to a chef friend of mine, Eliane at La Serviette Blanche , I share with all of you this wonderful recipe. This is actually my version based on her recipe. I used what I had on hand however, you may want to use any fish and vegetables of your liking
Poaching is the key for this recipe, you want the butter to emulsify and not boil. Keep it just below simmer until the prawns are cooked and turn pink.
Stirring the pasta in the sauce, removed from the heat, gives it a great flavor. Do not be shy to add more butter if you heart desires it, and pour any sauce left over the pasta. Trust me you will not regret it.
Enjoy this fun and easy dish.
Tonight’s April 26, 2014 dinner:
Poached Prawns with Fettuccine and French String Beans
1 pound uncooked prawns
5 to 6 tablespoons unsalted butter
1 to 2 tablespoons water
Salt and pepper
French string beans, 8 ounces can
of lemon juice
Cook pasta according the packaging directions. Drain and add the string beans and 1 tablespoon butter and stir well.
In a skillet add water and bring to boil point and start adding the butter, tablespoon at the time to emulsify. Once all the butter is melted add the prawns and poach – just below simmer- until the prawns are cooked and turn a nice pink color. Season with salt and pepper.
Remove the prawn leaving the juice in the skillet. Add the pasta with the French string beans to the skillet and stir to coat the fettuccine well.
Place pasta in the middle of the plate and place the prawns over it with any juices.