Sophia Roe's Wild Prawns and Perrier-Jouët Belle Epoque Brut 2013

Wild prawns Sophia Roe


Wild Prawns Ingredients:

  • 1 lb wild caught prawns, deveined and peeled
  • 2 tbsp butter
  • 2 tbsp olive oil, separated
  • 4 garlic cloves, crushed
  • 1/3 cup dry white wine
  • 1/2 cup Castelvetrano olives, pitted and finely chopped
  • 1 lemon, juice and zest
  • Salt and pepper to taste
  • 1 cup black lentils, prepared per instructions
  • 1 cup arugula leaves
  • herbs of choice to garnish

Charred Broccolini Ingredients:

  • 2 bunches broccolini, larger stems halved lengthwise
  • 2 tbsp tablespoons olive oil
  • 3 tbsp chopped garlic
  • 1/4 cup water
  • 1 tbsp butter
  • 1 lemon, zest and juice
  • Kosher salt to taste




Step 1: Preparing the Wild Prawns

  • Peel and devein prawns.
  • In a large pan over medium heat, melt the butter and one tbsp olive oil.
  • Add the prawns in a single layer being mindful not to over-crowd the pan or the prawns will steam instead of sear. Cook the prawns for 30 seconds
  • Add in the crushed garlic and olives. Cook for another minute
  • Pour in the wine. Cook until shrimp are cooked through.
  • In a separate bowl, add the lentils, arugula, remaining olive oil, lemon juice and lemon zest.
  • Season with salt and pepper as well.
  • Mix until well incorporated.

Step 2: Preparing the Broccolini

  • Heat a cast-iron skillet over high heat.
  • Add the olive oil and garlic cloves and let the garlic sizzle for about 1 minute.
  • Add the broccolini to the skillet and cook, stirring occasionally, for 2 to 3 minutes.
  • Carefully pour in the water (it will steam and may splatter), reduce the heat to medium, cover, and steam the greens for 2 to 3 minutes.
  • Uncover and increase the heat to high heat. Add the butter and season with salt. Cook until the broccolini is charred.
  • Remove the skillet from the heat, squeeze lemon juice and top with lemon zest.

Step 3: Plating

  • To plate, add arugula and black lentil mixture to bowl, top with herbs.
  • Add prawns on top of the arugula and black lentils.
  • Finishing options: charred broccolini, herb oil, edible flowers, foamy cultured butter, citrus zest, slivered almonds


Pre register to
become a member