Prawns with Champagne Sabayon

Ingredients:

• 300 gr Mushroom
• juice of 1 lemon
• 200 gr of artichoke hearts in a jar
• 16 raw Prawns(or scampi)
• 1 shallot
• 30 gr butter
• few sprigs of chives
• salt and pepper

For the sabayon:

• 5 egg yolks
• 40 gr of powdered sugar
• 12.5 cl champagne

Instructions:

1. Wash mushrooms, clean them, cut them into quarters and sprinkle with lemon juice. Drain artichoke hearts and cut into strips.
    
2. Un-Shell the prawns (keep the tails).
    
3. Prepare sabayon. In a large bowl, beat the egg yolks with the sugar until they turn white. Place the bowl in a bain-marie and beat again about 5 to 8 minutes gradually adding the champagne frothy.
    
4. Preheat oven to 220 ° C (therm. 7-8). Peel and chop the shallot. Do it lightly in a pan with butter. Add mushrooms, artichoke hearts, salt and pepper, brown for 8 minutes. Add the prawns and cook for 5 minutes (but no more) turning.
    
5. Divide the contents of the pan in slightly bowls and pour over the sabayon. Bake in the oven for 4 minutes. Garnish with chives and enjoy immediately.

Note: Serves 4.




Photo Credit: cuisine.larousse.fr
Source: cuisine.larousse.fr/recettes/detail/langoustines-au-sabayon-de-champagne