Prawn Sauce

Page 281

Cuisine: English/Scottish | Course Type: Sauces/Gravies

(1 review)

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This is a great sauce - rather wasted on the frozen coley fillet I had half of it with. I had the other half with tagliatelli and peas - lightly sauteed diced courgettes or cucumber would also have been good. I was fairly sparing with the Marsala, which Jane Grigson recommends adding "to taste" - I added probably 45-50 ml and I think more would have overwhelmed the prawns.

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