Sorry for your loss, Pink.
Food went a bit wrong on Saturday, but I found I didn't even enjoy eating the wrong things very much, and was quite happy to get back to this WOE.
There was a good recipe for Butter-poached prawns and celeriac in last Saturday's Guardian supplement (Yotam Ottolenghi):
through here [[https://www.theguardian.com/food/2020/jan/25/poached-recipes-yotam-ottolenghi-chicken-soup-buttery-prawns-and-ginger-rhubarb]]
Serves 4
150g unsalted butter, fridge cold and cut into 2cm cubes, plus 30g extra for frying
1 medium head celeriac, peeled and cut into 1½cm cubes (500g net weight)
6 garlic cloves, peeled and crushed
1 tbsp fennel seeds, toasted and roughly crushed in a mortar
100ml dry white wine
250ml shellfish stock
Salt and black pepper
400g sustainably sourced extra-large king prawns, peeled and deveined*
2 tbsp lemon juice
5 tbsp chives, roughly chopped
4 tbsp parsley leaves, roughly chopped
1 red chilli, roughly chopped
½ shallot, peeled and roughly chopped (30g net weight)
2 tbsp olive oil
Put the 30g butter in a large saute pan for which you have a lid and turn the heat to high. Once the pan is hot and the butter melted, add the celeriac and cook, stirring occasionally, for eight minutes, until nicely coloured all over. Add the garlic and half the fennel seeds, cook, stirring occasionally, for 90 seconds, until fragrant, then add the wine, stock, a teaspoon of salt and a generous grind of pepper. Turn down the heat to medium, cover the pan and leave to cook for eight minutes, until the celeriac is tender.
Remove the lid, turn the heat down low, then add a quarter of the refrigerated butter cubes, stirring until they’re incorporated, then repeat with the remaining butter cubes in three more batches – don’t let the sauce boil or it will split.
Stir in the prawns, cover the pan again, and cook for nine minutes, stirring gently halfway, until tender and just cooked through. Stir through a tablespoon of lemon juice and remove from the heat.
Meanwhile, put the chives, parsley, chilli, shallot, oil, the remaining tablespoon of lemon juice, a quarter-teaspoon of salt and plenty of pepper in a food processor and blitz until finely chopped.
To serve, transfer the celeriac and prawn mixture to a large serving dish with a lip and top with the herb paste, swirling it through gently to incorporate it in places. Sprinkle over the remaining fennel seeds and serve.
I left out the fennel and wine and it was still good, although I imagine it would be even better with both.