1. In a pan, boil water, wine, carrot, celery, salt and pepper to make a broth. 2. Peel the prawns; discard the heads, keep the tails. 3. Poach them for 10 minutes in the hot (but not boiling) broth. 4. Remove 7 oz. stock to another pan, bring to a boil. 5. Remove from heat and add butter. Blend, adding the pistachio oil as you go; season with salt and pepper. 6. Remove prawns from the liquid and arrange them on a plate, drizzle with the sauce. 7. Serve with a risotto or pureed artichokes. ---------------------------------------------------------------------------
Nutrition
Ingredients
