Delia Pickled Prawns Food

PRAWN COCKTAIL A LA DELIA SMITH

Steps:

• PRAWNS:.
• The very best version of this is made with prawns (either fresh or frozen in their shells) that you have cooked yourself.
• Failing that, buy the large cooked prawns in their shells, or if you can only get shelled prawns, get those.
• To prepare them: if frozen put them in a colander and allow to defrost thoroughly at room temperature for about 1 hour.
• After that, if using uncooked prawns, heat a large solid frying pan or wok and dry-fry the prawns for 4-5 minutes until the grey turns a vibrant pink.
• As soon as they're cool, reserve 6 in their shells for a garnish and peel the remainder.
• Then take a small sharp knife, make a cut along the back of each peeled prawn and remove any black thread.
• Place them in a bowl, cover with film wrap and keep in the fridge until needed.
• TO MAKE THE SAUCE::.
• Take mayonnaise and add it to the rest of the sauce ingredients.
• Stir and taste to check the seasoning, then keep the sauce covered with film wrap in the refrigerator, until needed.
• ASSEMBLY.
• When you are ready to serve, shred the lettuce and rocket fairly finely and divide them between 6 stemmed glasses, then peel and chop the avocado into small dice and scatter this in each glass amongst the lettuce.
• Top with the prawns and the sauce, sprinkle a dusting of cayenne pepper on top and garnish with 1 section of lime and 1 unpeeled prawn per glass.
• Serve with brown bread and butter.

ASIAN CURED SALMON WITH PRAWNS, PICKLED SALAD & DILL LIME CRèME FRAîCHE

Steps:

• Check the fish for bones and, if needed, remove with tweezers. To make the cure, put the lemongrass, 125g sugar, the salt, lime juice, zest of 1 lime, 1 tbsp rice vinegar, 1 garlic clove, the coriander and half of the dill, including stems, into a food processor. Blitz until the lemongrass is finely chopped, then stir in a quarter of the sliced chillies.
• Cross two large pieces of cling film in a roasting tin and spoon on a third of the cure, then top with the fish. Cover the fish with the rest of the cure. Wrap tightly and leave for 36-48 hrs, then scrape off the cure, rinse the fish in cold water and pat dry. The fillet will feel firm.
• On the day of serving, start the other elements of the recipe. Shave the turnips into very thin slices using a mandoline, then plunge them into iced water with a dash of the vinegar. Leave for an hour, then drain well. Thinly slice the onion and mix with the turnip slices, 2 tbsp vinegar, 2 tsp sugar and a pinch of salt. Cover and steep for at least 1 hr, or chill for a few hrs.
• Finely chop the remaining dill leaves and stir most of them into the crème fraîche with the remaining lime zest and a little seasoning, then chill.
• For the dressing, stir together the remaining 2 tbsp sugar, 2 tbsp vinegar, another quarter of the sliced chillies and the crushed garlic and leave until the sugar dissolves.
• Slice the fish into approx 20 slices, taking the knife down to the skin, then easing the blade underneath each piece to remove it.
• When ready to serve, spoon and swoosh the dill crème fraîche down the middle of each plate, then top with overlapping salmon slices. Add 3 prawns per serving. Lift the salad from its juices and mound to one side. Scatter with a little extra dill and the remaining sliced chillies, then drizzle the dressing over the fish and prawns (or let your guests do that bit at the table).