Ingredients
- 16 salt and pepper
- 4 sized plates with high rims place
- 4 prawns on top of the sauce
- 2 leek
- 2 shells
- 1 onion
- 700 ml peanut oil
- 475 ml cream (heavy)
- 240 ml wine (white)
- 120 ml prawn-carrot sauce
- 60 ml olive oil
- 45 ml olive oil
- 4 slices carrots
Remove the prawn shells and heads with a slotted spoon and discard them. Place the sauce in a food processor and blend it. Strain the sauce and return it to the pan. While whisking constantly, add the pieces of butter one at a time. Season the sauce with the salt and the pepper.
