Watercress Soup with Potato Salad and Roasted Prawns
|Shallot||1 , peeled and chopped|
|Waxy potatoes||200 Gram|
|Olive oil||2 Tablespoon|
|Chicken stock||1 Liter|
|Tiger prawns/Langoustine tails||12 (Heads Removed)|
|For potato salad|
|Charlotte potatoes||400 Gram, peeled, halved if large|
|Shallots||2 , peeled and chopped|
|Onions||4 , chopped (Salad Variety)|
|Mascarpone/Creme fraiche||3 Tablespoon|
|Chives||15 Gram, chopped|
|Lemon juice||1 Tablespoon (Of 1/2 Lemon)|
For the soup, gently saute the shallot and potatoes in the oil and 25g butter for 15 minutes, until soft but not coloured.
Add the stock and bring to the boil.
Add the watercress; as soon as the leaves have wilted, turn off the heat.
Strain, reserving the stock, and transfer the leaves and potatoes to a food processor.
Blend with enough stock so it's the consistency of pouring cream.
Season if necessary.
For the salad, boil the potatoes until just tender.
Put the shallots and onions in a colander and pour over boiling water.
Drain and pat dry with kitchen paper.
Dice the potatoes, then stir in the mascarpone or creme fraiche.
Add the onions, chives and lemon juice, and season.
Melt the remaining 25g butter in a frying pan.
When it starts to foam, add the prawns, season and fry over a moderate heat for 3-4 minutes, until bright pink.
When cool enough to handle, remove the shells and veins.
To serve, reheat the soup.
Put the salad in warmed bowls, top with the prawns, and pour the soup around.