If you’re looking for a new way to serve your prawns this summer, this simple but classic French sauce is tartare adjacent. Ingredients 1kg cooked prawns 2 cups rocket leaves 1⁄2 cup olive oil, plus extra for drizzling salt and black pepper 4 eggs 2 tsp dijon mustard 1⁄4 cup white wine vinegar 4 cornichons, finely chopped 1 tbsp capers, finely chopped 1⁄4 cup French tarragon, finely chopped 1⁄4 cup chervil, roughly chopped 1⁄2 cup parsley, roughly chopped lemon wedges, to serve Method Peel the prawns, removing the intestine, leaving the tails on and arrange on a serving plate with the rocket leaves. Drizzle with olive oil and season with a little salt and pepper.
(If you’re feeling lazy, you can serve the prawns unpeeled and let your guests do the work.) For the sauce gribiche, prick a hole in the base of the eggs and boil for 81⁄2 minutes, then shock in iced water and peel. Whisk the mustard, 1⁄2 cup of olive oil and vinegar together to make a vinaigrette.
Stir through the cornichons and capers. Finely chop the eggs and stir them through the vinaigrette with the herbs to make a sauce. Season with salt and pepper.
Serve the prawns with the sauce and lemon wedges on the side..
