This recipe is part of a meal I made at Culinary Communion, with chef Gabriel Claycamp. Culinary Communion teaches cooking and wine classes in the Seattle area in an effort to create a community of food enthusiasts. In each class, we drink wine, laugh, and talk. And, of course, sit down to enjoy the meal we've created together. This dish, the first our class made together, was delicious and surprisingly easy to make! Recipe posted with permission.
My Private Note
Units: US | Metric
Apple onion mix
- 3 tablespoons olive oil
- 1/8 teaspoon salt
- 1 lb onion, cut into small dice (small dice=1/4-inch cube)
- 2 granny smith apples, peeled and in medium dice (medium dice=1/2-inch cube)
- 2 cups chicken stock
- 1 cup Sauternes wine
- 8 garlic cloves, minced
- 3 tablespoons tiny-diced shallots (recipe calls for brunoise cut=1/8-inch cube)
- 1/2 teaspoon ground cinnamon
- 10 saffron strands
- 2 large carrots, peeled and julienned
- kosher salt
- fresh ground black pepper, to taste
- 1Heat a saute pan over high heat, then add 3 tablespoons olive oil, the onions, and a large pinch of salt, and caramelize the onions, stirring often, until they’re brown, about 12 minutes.
- 2Meanwhile, begin the broth: in a large saucepot over medium high heat combine the stock, Sauternes wine, garlic, shallots, cinnamon, and saffron, and simmer for about 10 minutes to reduce by half.
- 3Add the carrots to the broth and simmer until just tender, about 5 minutes.
- 4When the onion begins to caramelize (at about 12 min), add the apples and cook until just tender, about 3 to 4 minutes.
- 5Add apple/onion mix to the broth, and season to taste with salt and freshly ground pepper; reduce heat to low.
- 6Peel, de-vein, and season the prawns with salt and pepper.
- 7Heat a skillet over high temperature, add the 3 tablespoons oil, then add the seasoned prawns; sear on high until just done (pink) but crusty (slightly browned).
- 8To serve: place a mound of your favorite rich mashed potatoes in the centers of large bowls (you can also use a ring mold) and pool the broth around and over; add the crusty prawns on and around, then garnish with the basil.
- 10Note: we had this with greens and an orange/roasted pepper/chile salad.
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Nutritional Facts for Prawns in an Apple Sauternes Broth
Serving Size: 1 (317 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 349.2
- Calories from Fat 125
- Total Fat 13.9 g
- Saturated Fat 2.1 g
- Cholesterol 261.0 mg
- Sodium 390.3 mg
- Total Carbohydrate 17.7 g
- Dietary Fiber 2.3 g
- Sugars 7.8 g
- Protein 37.2 g
The following items or measurements are not included: