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Flatten
the fillet,
and put the
prawns in
the middle.
Roll the fillet
into a sausage
shape so that
it completely
encloses the
prawns.
Wrap in clingfilm
and poach
in water for
approximately
20 minutes
until tender.
To make the
white wine
sauce:
Gently
heat the double
cream, and
add white
wine to taste
Add half of
the stock
cube (or less),
and reduce
the sauce
until the
cream takes
on the taste
of the stock.
Add small
amounts of
finely chopped
cooked mushrooms,
finely chopped
prawns and
flakes of
smoked salmon,
and contine
to heat gently
for a furthehr
2 to 3 minutes.
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