Although this recipe looks and tastes impressive it can be a bit messy when shelling the prawns so make sure you have side plates for the shells and napkins to wipe your fingers on.
The recipe calls for cod but any firm white fish could be used, just make sure the fillets aren’t too thick as they will be difficult to roll.
The sauce needs to coat the back of a spoon before adding the cream so add a little more cornflour if necessary. If you feel it is too runny after adding the cream don’t panic, just simmer it down gently but keep a close eye on it or else it will separate.
FILETS DE CABILLAUD SAUCE AUX CAPRES
(cod fillets with caper sauce)
6 thin cod fillets, skinned
300 ml court bouillon
150 ml white wine
salt and black pepper
pinch mace or nutmeg
1 ½ teaspoons cornflour dissolved in 1 tablespoon wine
good pinch cayenne pepper
150 ml double cream
2 tablespoons capers
9 large raw prawns in their shells
Roll up the cod fillets and secure with cocktail sticks. Place in a large saucepan and pour over the court bouillon and wine. Season with the salt and pepper and sprinkle in the nutmeg.
Bring the liquid to the boil over a moderate heat. Cover, reduce the heat to low and simmer gently for 10 minutes.
Add the prawns to the pan and continue to cook for a further 3 minutes until the fish and shellfish are cooked.
Remove the fillets and prawns from the pan with a slotted spoon. Remove and discard the cocktail sticks and place the fish on a serving dish, cover and keep warm while you make the sauce.
Add the cayenne to the cooking liquid. Raise the heat to high and boil until it’s reduced to 120 ml.
Lower the heat to moderate and stir in the cornflour. Continue to stir for a minute until the mixture has thickened.
Stir in the cream and capers and continue stirring for 2-3 minutes until heated through.
Arrange the cod in the centre of the serving dish. Pour the sauce over and garnish with the prawns. Serve immediately.