Recipe Method

1. Heat a pan over medium heat.
2. Melt the butter and olive oil.
3. Fry prawns for 3-5 minutes, flipping halfway. Set aside and keep warm.
4. For the herby hollandaise sauce, combine the vinegar, peppercorns and bay leaf.
5. Simmer over medium heat until reduced by half. Strain and allow to cool.
6. Whisk together the egg yolks and cooled vinegar reduction. Set aside.
7. Bring a small pot (big enough for the bowl of egg yolk mixture to fit over) of water to a boil. Reduce heat to a simmer and place the bowl with the egg yolk mixture on the pot.
8. Vigorously whisk the mixture while streaming in the clarified butter until thickened.
9. Add the parsley and blitz sauce with a stick blender or in a food processor until smooth.
10. Season to taste and serve spooned over the prawns.