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Serves 4 - 24 Dublin Bay prawns - 100 g Comté - 1/4 liter cream - 1 glass dry white wine - 100 g butter - 50 g bacon - 100 g mushrooms - 200 g green cabbage - 250 g red cabbage - 1 shallot - salt, pepper. Peel the prawns and sauté them in the butter. Wrap them in a thin slice of Comté then in a leaf of green cabbage blanched in salted water. Slice the mushrooms and the red cabbage. Sauté the mushrooms. Braise the bacon cut into dice with the cabbage. For the sauce : Reduce the shallot, finely minced, with the white wine, salt and pepper. Add the cream and reduce the sauce for several minutes. Place the red cabbage combined with the bacon and mushrooms in the center of a plate, spoon sauce around and place on the cabbage the prawn rolls reheated in butter . |
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