British Classic: Prawn Cocktail with Marie Rose Sauce
British Classic: Prawn Cocktail with Marie Rose Sauce
©Michael Rathmayer
British Classic: Prawn Cocktail with Marie Rose Sauce
©Michael Rathmayer
Ingredients (Serves 6)
4-5
tablespoon
mayonnaise (homemade if possible)
3
handful
Romaine lettuce leaves
1-2
tablespoon
ketchup
1
teaspoon
Dijon mustard
4-5
splash
Tabasco
lemon juice
1
dash
Cognac
1
spring onion, finely chopped
600
g
prawns, peeled, fresh or defrosted
6
lemon wedges
paprika powder or cayenne pepper
salt
pepper
- Season the mayonnaise with ketchup, Dijon mustard, Tabasco and Cognac as well as pepper, salt and lemon juice.
- Wash, drain and pat dry the lettuce leaves, cut into fine strips, mix with the finely chopped spring onion and divide between six thick-walled wine glasses.
- Place a generous spoonful of sauce on top of the lettuce, then divide the prawns evenly between the glasses.
- Finish with another generous tablespoonful of sauce which should completely cover the fish. Chill for one to two hours.
- Before serving, remove from the fridge, dust with a little paprika powder or cayenne pepper, garnish with lemon wedges and serve with freshly toasted brown bread and butter.
