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AUSTRALIA

17/ 1-3 Jubilee Avenue, WARRIEWOOD NSW 2102
AUSTRALIA

Monday - Friday: 9am-5pm

Saturday & Sunday CLOSED

FIND MOLLY'S STOCKISTS

·

Prawn Quenelles with Butter Sauce

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Our Molly's Cradle Pinot Gris recently won a Gold Medal at the 40th Sydney International Wine Competition. The wines are judged with food as the premise of the competition focuses on the idea that wine is usually best consumed with food.

The Pinot Gris was judged with a dish of Prawn Quenelles with Butter Sauce prepared by chef Michael Manners. Try this for yourself with a couple glasses of our medal winning 2019 Pinot Gris

Print the recipe 

Prawn Quenelles with Butter Sauce

Ingredients

Quenelles

  • 4 to 6 Green Prawns per person (peel and de-veined, reserving head and shells)
  • 1 clove garlic
  • Salt and pepper
  • 2 eggs
  • 300mL cream

Sauce

  • 60mL Olive oil
  • 1 peeled and finely diced eschallot
  • ½ fennel bulb, finely chopped
  • 200mL water
  • ¼ tsp fennel seeds
  • Salt and pepper
  • 1 crushed garlic clove
  • 50g butter
  • Dill (to garnish)

Method

Quenelles

  1. In a blender, add the prawn meat, garlic, salt and pepper to taste. Mix well.
  2. Add eggs and mix.
  3. Add up to 300mL cream adding in a stream (as for mayonnaise) to obtain a thick emulsion.
  4. Cover and place in the fridge while the sauce is being prepared.

Sauce

  1. Heat the oil, fry off the reserved prawn shells and heads for 1-2 minutes, stirring from time to time.
  2. Add water, fennel seeds, salt and pepper.
  3. Cover and cook a further 10 minutes.
  4. Remove from heat and allow to cool.
  5. Strain and reduce by half.

Assembly

  1. Make up the quenelles by cooking in salted water.
  2. Finish the sauce by heating the base, whisking in the butter. Check the seasoning.
  3. Arrange the quenelles and coat with the sauce. Garnish with sprigs of dill.