Tiger Prawns Duxelle

30 g butter 2 tbsp shallots, minced 85 g button mushrooms (6 tbsp) finely chopped salt pepper 1/4 tsp chopped fresh thyme 1/2 tbsp brandy 4 tiger pawns, peeled and deveined 4 slices smoked salmon

To make Mushroom Duxelle, melt butter, add shallots and cook until transparent. Add mushrooms and cook for 4-6 min. stirring occasionally. Add seasonings. Add brandy to mushrooms and flambe. Cool. Draw a knife down the bakc of the prawns to make a butterfly incision. Add 1 slice of smoked salmon to each prawn. Place 1/4 of the Mushroom Duxelle over each salmon slice. Bake in a 350 degree oven for 5 minutes. Serve hot. Serve with Lemon butter sauce. Lemon Butter Sauce. 2 tbsp butter 2 tbsp flour 1/2 tsp salt 1/8 tsp pepper 1/8 tsp onion powder 1 cup milk 2 tbsp lemon juice 2 tbsp butter 1 egg Melt first amount of butter. Mix in flour, salt, pepper and onion powder. Add milk and lemon juice. Heat and stir until it boils and thickens. May be served now or add remaining ingredients. Put sauce in blender. Add second amount of butter and egg. Blend until smooth. Return to saucepan. Heat and whisk until it starts to boil. If sauce curdles run through blender. Makes 1 cup

This was made on Men's Night of the gourmet club. I'm sure you girls will remember this.... "On a cold and rainy summer day, if you have nothing else to do but "fool around"......buy a bunch of coconuts, put them on the radial saw, empty them, get some ribbon, grass skirst and Hawiian music and Hoola the night away"....... Needless to say the neighbors were entertained......as were our husbands.......hahahahhhahah