1 People / 20 Mins

Gambas A L’ail Noir

By Mark Hogan of The Butchers Arms, Hepworth, Huddersfield

By Mark Dodson of The Masons Arms, South Molton

Gambas A L’ail Noir

Ingredients

  • Gambas A L’ail Noir
  • 4 Head on, green king prawns (50g prawns)
    2 Cloves of black garlic
    1 Teaspoon chopped chives
    1 Teaspoon chopped flat leaf parsley
    1 Tablespoon olive oil
    Sea salt and freshly cracked black pepper to taste
    1 Tablespoon lemon juice
    1 Teaspoon white wine
    Nob of butter
    Large crouton and twist of lemon to serve

Method

Shell and de-vein the prawns, leaving the heads and tails on, then season.

Heat the oil and add prawns, cook for 1 minute, then add garlic, cook a little further then add wine and herbs.

Add butter and lemon juice, and then serve on the crouton with twist of lemon.

Created by

Mark Hogan

Delicious French cuisine in a traditional Yorkshire pub

View profile

Created by

Mark Dodson

A certain complexity to the cooking

View profile