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European Recipes

Prawn Hollandaise Rolls

Prawn Hollandaise Rolls

with chips and salad

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Soft and sweet brioche rolls are filled with juicy prawns smothered in rich Hollandaise in this easy breezy seafood-forward recipe.

Tags:

Family Friendly

•Eat Me First

Allergens:

Mustard

•Egg

•Milk

•Sulphites

•Crustaceans

•Wheat

The quantities provided above are averages only.

Total35 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

5 grams

Parsley

100 grams

Hollandaise Sauce

40 grams

Salad Leaves

1 sachet(s)

Balsamic Glaze

1 unit(s)

Cucumber

150 grams

Prawns

2 unit(s)

Brioche Rolls

600 grams

Potatoes

Not included in your delivery

1 tbsp

Butter

1 tbsp

Oil

to taste

Oil

to taste

Salt

to taste

Pepper

Nutrition Values

Energy (kJ)3222 kJ

Energy (kcal)770 kcal

Fat37.4 g

of which saturates12.1 g

Carbohydrate91.5 g

of which sugars11.7 g

Dietary Fiber2.2 g

Protein23.4 g

Cholesterol78 mg

Salt3.7 g

Potassium169 mg

Calcium34.1 mg

Iron0.9 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Baking Sheet with Baking Paper

Cooking Steps

Make the Chips

1

Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
Pop onto a large (lined) baking tray.
Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

Get Prepped

2

Meanwhile, trim the cucumber, then halve lengthways. Chop widthways into small pieces.
Roughly chop the parsley (stalks and all).

Fry the Prawns

3

When the chips have cooked for 20 mins, place a pan over medium-high heat with a drizzle of oil.
Once hot, fry the prawns until cooked through, 4-5 mins. Season with salt and pepper.
Remove the pan from the heat. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
Pour the Hollandaise sauce and parsley into the prawns. Season to taste with salt, pepper and sugar.

Warm the Rolls

4

Meanwhile, slice the brioche rolls lengthways down through the middle (don't slice all the way through).
Pop them cut-side up into the oven to warm through, 2-3 mins.

Assemble the Salad

5

Just before serving, toss the salad leaves and cucumber with the balsamic glaze and a drizzle of oil.
Season to taste with salt and pepper.

6

Divide the parsley Hollandaise prawns between brioche rolls.
Serve the chips and tossed salad alongside.

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