Commercially harvested in British Columbia since 1976, the geoduck fishery now ranks first in landed value among the invertebrate fisheries in British Columbia.
This species is also one of the longest living animals in the world as it can live more than 100 years. The age of a geoduck is determined by the number of rings on its shell.
Poached BC Spot Prawns with Spinach and Creamed Leeks
Poached BC Spot Prawns
with Spinach and Creamed Leeks
Ingredients (Serves 4)
- 16 large BC spot prawn tails
- 30 mL (2 tbsp) unsalted butter
- 250 mL (1 cup) leeks, chopped, white and green parts only
- 125 mL (1/2 cup) whipping cream
- salt, pepper and ground nutmeg, to taste
- 500 mL (2 cups) baby spinach, washed and drained, tightly packed
Method
Place the prawn tails in one layer in a shallow pan. Cover the prawns with boiling salted water and let stand for 3 to 5 minutes or until the prawns are firm and opaque. Drain, dry and peel the prawns and keep warm.
In a skillet over medium heat, melt 15 mL (1 tbsp) butter and sweat the leeks in butter until soft. Add cream, cook and reduce until mixture takes on a creamy consistency. Season to taste with salt and pepper and a pinch of nutmeg. Keep warm.
In a skillet over medium heat, melt the remaining butter and add the spinach. Sauté until the spinach is wilted and season with salt.
To Assemble
Divide the spinach onto 4 plates. Top each with a portion of creamed leeks and 4 spot prawns and serve.
Courtesy of Robert Clark, Executive Chef - C, Raincity Grill and NU Restaurants Vancouver, B.C. Copyright 2006
