Toasted brioche with prawns, avocado & sage cream sauce
A festive Christmas starter of toasted brioche topped with seared prawns in a rich white wine, shallot, sage and cream sauce, finished with spring onions and avocado.
What you need
How Maurice does it
- 1
Heat olive oil in a frying pan over medium-high heat. Add the prawns, season with salt and pepper, and sear until just cooked. Remove prawns and set aside, reserving the cooking juices.
- 2
Pour white wine into the pan with the prawns and let it reduce slightly, catching all the cooking juices. Remove the prawns from the pan and peel them, setting the meat aside and returning the shells and heads to the pan.
- 3
Add butter to the pan with the shells, then pour in the remaining white wine. Toss and cook to extract flavour.
- 4
Add chopped shallot, water, lemon zest, and sage leaves. Stir and simmer for a few minutes.
- 5
Pour in the cream and stir to combine. Simmer until the sauce thickens slightly.
- 6
Strain the sauce through a fine sieve into a bowl or jug, pressing on the solids to extract all liquid. Discard solids. Taste and adjust seasoning.
- 7
Return the strained sauce to the pan. Add the peeled prawns, spring onions, and diced avocado. Warm through gently.
- 8
Toast the brioche slices until golden. Place one slice on each plate.
- 9
Spoon the prawn, avocado, and sauce mixture generously over the toasted brioche. Serve immediately.
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