Remove the crab tails from the crust, remove the intestines, rinse and dry. Peel the cucumber and cut in half lengthwise. Scrape out the seeds with a spoon. Cut the cucumber into slices.
Grease an ovenproof dish with butter. Preheat the oven to 250 °C.
Fill the prawns and the cucumber slices into the mold. Mix the egg yolks with the white wine, salt, pepper and sugar, then gradually fold in the butter in flakes with a whisk in a bain-marie at a low temperature. Rinse and dry the fresh tarragon, chop the leaves finely and mix into the buttercream. Pour the sauce over the shrimp and cucumber slices. Bake the shrimps in the oven for 5 minutes.
Serve with oven-fresh white bread.
gratinate blanched zucchini slices with the shrimps.
Tip: Zucchini is a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!
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