75ml olive oil
6 large shell on prawns or langoustine
1 escallion shallot, chopped
1 garlic clove, finely chopped
1 carrot, chopped
75ml dry white wine
200ml double cream
1 tsp tomato purée
knob of butter
2 handfuls baby leaf spinach
salt and freshly ground black pepper
2 large potatoes
50g butter, melted
Preheat the oven to 200C.
Pour olive oil over the bird massaging into the crevices. Season the poussin with Maldon salt and fresh pepper. Put the pousins in the oven and roast for 30 minutes.
Peel the prawns. Crush the heads in a mortar and pestle.
In a suace pan, add the prawn heads, shells, shallot, garlic, butter and carrot. Cook for 2 minutes, then pour in the brandy and wine. Add the cream and tomato purée. Boil for 15 minutes and then pass through a sieve.
Bring the sauce to a boil in a clean pan and add the prawns for 4 minutes to cook.
To make the potato rosti, coarsley grate the potatoes and wring out in a tablecloth removing as much water a possible. Mix with the melted butter and season.
Fry the potato mixture in a small egg poaching pan or chef's ring and fry over a medium heat for 4 minutes on each side. Repeat for second rosti.
Meanwhile, sauté the spinach in frying pan with the remaining butter and season. Use a seive to squeeze out excess water
Cut the poussin in half and divide between two serving plates. Serve with the potato rosti and a pile of spinach with three of the prawns on top of the spinach with the sauce poured over.