Prawns with Choron sauce
- 16/20 prawns
- Olive oil, garlic, flat-leaf parsley
- Choron sauce (hollandaise sauce + ketchup + tarragon + tarragon vinegar)
- Salt and pepper, farm butter
- Finely diced vegetables (e.g. carrots, celery, onions, leeks, etc.)
Wash and finely dice all the vegetables. Mix the garlic with the olive oil and marinate the prawns in this mixture for about 3 hours. Grill or cook the prawns for about 4 minutes, cook the vegetables until tender, add a knob of farm butter and present on a plate, before coating them with Choron sauce and adding a few sprigs of herbs.