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Cooking Recipe Video : Prawn a la nage with fennel, vanilla and verbena

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Restaurant: Scholteshof

Chef: Roger Souvereyns

Rank This Chef's Recipe

Average Rating: 2.5/ 3 - 2 votes

Viewers Video Rating

Average Rating: 3.9/ 5 - 12 votes - 1,245 views
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Restaurant: Scholteshof

Chef: Roger Souvereyns

Rank This Chef's Recipe

Average Rating: 2.5/ 3 - 2 votes

Viewers Video Rating

Average Rating: 3.9/ 5 - 12 votes - 1,245 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
90
Cooking recipe Search Tags:
 Prawn a la nage with fennel vanilla and verbena Prawn a
Recommended wine with the dish:
Ridge 1995 Santa Cruz blanc
Difficulty level:
Cooking recipe viewed:
1,245
Cooking Recipe Preparation time
  • Preparation time: 90 minutes
Cooking Recipe Ingredients
  • 16 prawn (decorticated)
  • 1.27 cups vegetable nage
  • ½ vanilla pod, split and divided into four pieces
  • 1 fennel, complete
  • 12 citronella (lemon grass), minced
  • 2.8 oz. hard butter, in small pieces
  • Pepper, salt
  • A pinch of Cayenne powder
  • A tip of garlic
  • 1 star-shaped anis
  • The juice of ½ lemon
  • 1 tsp. Pernod
Vegetable nage:
  • 2 leeks
  • 3 celery branches
  • 3 shallots
  • 2 carrots
  • 6 parsley branches
  • 2 star-shaped anis
  • 2 garlic cloves
  • 2 round ginger slices
  • 8 laurel leafs
  • The juice of 1 lemon
  • 2 thyme branches
  • 1 rosemary branch
  • 20 black pepper grains
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Cooking a la nage means to poach food in a court bouillon and serving the court bouillon and the vegetables around the food as part the garniture.
The nage:
  1. Do not cut the vegetables, but wash them gently. Cook with the herbs and condiments in 1.3 gallons water for 50 minutes on a small flame. Lightly salt. Strain in a sieve.
The fennel:
  1. Remove the fennel leafs, peel and cut them into 0.4 in width and 1.2 in length. Poach them in the vegetable gravy with 1 star-shaped anis, some drops of Pernod, a tip of minced garlic and lemon juice. Cook it al dente.
Preparation:
  1. Boil the vegetable nage and the vanilla pods. Add the citronella (lemon grass) branches without leafs and the Cayenne pepper. Pepper and salt. Cook the nage for 10 minutes on a small flame. Add the fennel, its bouillon and the prawn. Let it cook on a small flame for 30 seconds.
  2. Remove the citronella branches and add the small, hard butter pieces to bind the nage.
  3. Serve the preparation in a concave dish.
  4. Decorate with finely cut citronella leafs and the vanilla pod.
Restaurant
Name:
Scholteshof
Phone:
+(32) 11 25 02 02
Website:
Address:
130 Kermtstraat
City:
Stevoort
Country:
Be
Overview:
"Chef Roger Souvereyns is a passionate collector and homme de gout. Transforming a magnificent farmhouse from 1742 in Stevoort, Belgium, into a true haven of peace, where gastronomy and art de vivre perfectly harmonize, Roger Souvereyns maintains a 28-acre garden, where he grows herbs, vegetables and other ingredients for his cuisine. The "Scholteshof" will let you discover superb art objects, precious, ancient furnishing and an excellent cuisine!"
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