Recipe
for :
This year (2008) sees the 10th birthday of Loch Fyne
Restaurants (www.lochfyne.com),
the UK’s most popular seafood restaurant group.
 To
celebrate its 10th year, Loch Fyne Restaurants has compiled
a list of ‘top ten’ sustainable fish dishes,
with contributions from staff, guests and partner companies.
Mark Derry, Managing Director and company founder said:
“We asked some of our favourite people to give
us their most loved recipes using fish and shellfish
from sustainable sources. We discovered that many of
the people we work with day to day - the oyster farmer
from the loch, the salmon farmers, even our waiting
staff - have a real talent in the kitchen so we are
excited to share their recipes as we celebrate our birthday.”
This recipe comes from Johnny Cook, waiter from the
Loch Fyne Restaurant in Gosforth, who favours King Prawns
Provencale . . .
Ingredients
for King Prawns Provencale
20 king prawns
1 tablespoon olive oil
1 clove garlic; crushed
1 bunch salad onions, finely chopped (reserving
some for garnish)
1 tablespoon freshly chopped thyme
1 tablespoon sun dried tomato puree
1 400g can chopped plum tomatoes
3 tablespoon Noilly Prat or dry white wine
How
to make King Prawns Provencale
- Heat
the oil in a large frying pan or wok.
- Stir
in the garlic and onions. Stir-fry for two to three
minutes.
- Add
the herbs, purée, tomatoes and Noilly Prat.
Simmer stirring occasionally for 5 - 8 minutes.
- Butterfly
the king prawns from head to tail but without cutting
all the way through, so that you remove digestive
tract.
- Stir
the prawns into the tomato sauce and cook for a further
two to three minutes
Serves
4
Loch
Fyne Restaurants
www.lochfyne.com
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