POACHED PRAWNS, KOHLRABI REMOULADE AND DILL AND MUSTARD SAUCE
This is a very quick entrée to prepare. The remoulade can be made the day before and the sauce days ahead. If your lovely fish monger will peel the prawns for you then you can whip this up in a flash.
Serves 10
40 large green (raw) prawns, peeled and deveined, leaving tails intact
½ bunch dill fronds for garnish
Kohlrabi Remoulade
650 gm peeled kohlrabi, julienned on a mandoline
1 large, juicy lemon, both zest and juice
200 ml mayonnaise
3 tablespoons chopped dill
3 tablespoons finely sliced chives
1 teaspoon green Tabasco
Sea salt and freshly ground black pepper to taste
Mix the kohlrabi with the zest and juice of the lemon.
Leave for half an hour and then squeeze out the liquid in a clean tea towel or kitchen cloth.
Mix the kohlrabi with the mayonnaise, dill, chives and seasonings. This can be done up to 24 hours ahead of time.
Dill and Mustard Sauce
2 tablespoons English mustard powder
2 tablespoons caster sugar
1 tablespoon cider vinegar
5 tablespoons olive oil
½ bunch fresh dill, fronds only
1 teaspoon salt
Freshly ground black pepper
Place mustard and sugar in the small bowl of a food processor. Add vinegar and pepper and salt and pulse to combine. Pulse again, adding 4 tablespoons of the oil, drop by drop as you would to make mayonnaise. Finally add dill fronds and process just enough to incorporate and mince the dill.
The mixture will be very thick and pasty. It can be stored for a long time like this in the fridge, and is best made in advance to allow the mustard to mellow.
When ready to serve add a tablespoon or two of boiling water, the additional tablespoon of olive oil and mix well to make a creamy sauce.
To Serve
Arrange the remoulade in the centre of each of ten plates.
Have the dill sauce prepared and at hand.
Bring a large pot of salted water to a rapid boil. Add the peeled and deveined prawns and poach for 1 minute.
Using a slotted spoon, remove prawns and place in a bowl. Toss with some of the dill sauce to gloss.
Arrange prawns on top of the remoulade, drizzle with extra dill sauce and garnish with extra dill fronds.
TIP: We used Kewpie Japanese Mayonnaise in this recipe for its convenience and flavour, but any quality product will do, especially if it’s your own homemade mayonnaise.
Adjust the flavours and seasonings of the remoulade to suit your palate or purpose by using different herbs and spices. A version we like includes jalapenos, dried sour cherries, almonds, parsley and green onions.