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Avocado and shrimp 'anisette'

Recipe from: 9/1/1994 12:00:00 AM
Ingredients 21
Servings 6


  • 24
    large headless pink prawns
  • 2
    heads butter lettuce or crisp iceberg lettuce
  • 2
    avocado pears
  • 40
    lemon juice
  • 1
    bunch spring onions
  • 1
    red pepper
  • 1
    yellow pepper
  • 65
  • fresh parsley
  • black peppercorns in pepper mill
  • 100
    sunflower oil
  • 125
  • 120
    dry white wine
  • 5
    dry tarragon leaves
  • 200
    unsalted butter
  • 4
    egg yolks
  • 5
    Dijon mustard
  • pinch of salt
  • pinch of ground white pepper
  • Worcestershire sauce


PREPARATION: Peel prawns and cut lengthways into back and remove the intestine. Wash under cold water. Reserve. Break each leaf from the lettuce head and wash in cold water. Place leaves in iced water to crisp. Cut the avocados in half, lengthways. Peel and remove stones. Cut each half into 6 mm slices crossways. Sprinkle cubes with lemon juice, cover with plastic wrap and set aside. Wash spring onions and remove weak or yellow leaves and roots. Cut onions into 2 mm rings, using the green parts only. Leave the onion bulbs whole and separate. Set aside. Wash yellow and red peppers under cold running water and cut in half, lengthways. Break out the stem and clear seeds. Cut in thin cubes. Reserve. Place peppercorns in pepper mill and grind to a semi-fine powder onto a plate. Keep for later. Wash parsley, break leaves off stems and dry thoroughly with a clean cloth. 1. To make the sauce: pour white wine into small dish and heat. Add tarragon and reduce by half over a moderate heat. 2. Melt butter in small pot on medium heat and allow to simmer until water separates from fat. 3. In a stainless steel bowl, beat egg yolks over the steam from a pan of boiling water, until firm and foamy. Add mustard and mix well. 4. Carefully spoon in melted butter, stirring constantly. Be sure to use the fat and not the water. When the mixture becomes thick, remove stainless steel bowl from steam. 5. Pass the reduced white wine and tarragon liquid through a sieve and add the leaf-free reduction to the egg and butter mixture, stirring constantly until well mixed. Add salt, pepper and Worcestershire sauce to taste. Keep sauce warm, stirring occasionally. 6. Arrange the dry lettuce leaves in a circle in the centre of each plate. Do not cover the whole plate. 7. Heat oil in pan and fry parsley until crisp. Drain by placing parsley on a cloth. 8. Melt butter in a large pan over moderate heat. Add spring onion bulbs and fry slowly for three to four minutes until soft. Add two thirds of green spring onions and peppers. Stir well and add prawns and aniseed (or Pernod). Toss for three to four minutes, or until prawns turn pink. 9. Pour in the avocado cubes and reduce heat. Add warmed brandy and set alight. Shake the pan until flames subside. 10. Transfer the prawns and avocado mixture to the centre of the lettuce circle. Spoon the Hollandaise sauce over the top and sprinkle with the remaining peppers, spring onion and fried parsley. 11. Add a grinding of black pepper to each salad and serve warm.

Read more on: fish/seafood  |  shallow-fry


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