Provençal Salt-Crusted Prawn Recipe – Infused with Béarnaise Sauce & Herb Salt Crust

Provençal Salt-Crusted Prawn Recipe

This Provençal salt-crusted prawn recipe brings together bold French coastal flavours with a rich, velvety Béarnaise sauce for an elegant seafood dish. Featured on Fish the Dish with host Spencer Watts, this recipe highlights shell-on prawns cooked in a fragrant herb and salt crust, creating a beautifully seasoned crust and juicy, tender interior perfect for dipping into warm, buttery sauce.

The Inspiration

Inspired by the sun-soaked flavours of southern France, this dish draws on traditional Provençal cooking, where fresh herbs, olive oil, and seafood are central to everyday cuisine. The herb and salt crust acts as both seasoning and cooking medium, infusing the prawns with aromatic depth while locking in moisture.

Spencer Watts elevates this classic approach by pairing the prawns with a classic Béarnaise sauce—rich, tangy, and herb-forward—traditionally served with steak but equally luxurious alongside seafood. The combination of tarragon, butter, and lemon in the sauce complements the briny sweetness of the prawns, creating a refined balance of richness and freshness.

Ingredients

Herb and Salt-Crusted Prawn

• 2 Tbsp equal parts Herbs de Provence (rosemary, oregano, tarragon, thyme)
• 5 Tbsp Kosher salt
• Oil
• 1 Tbsp Pepper
• 1 lb (12/16 count) Prawn (shell on)
• 1 Lemon, sliced into wedges

Béarnaise

• 4 large Egg yolks
• 4 Tbsp (60 ml) Red wine vinegar
• 2 Tbsp (30 ml) Lemon juice
• Salt to taste
• 1/2 tsp (2.5 ml) Pepper
• 1 cup (250 ml) Unsalted butter, melted
• 2 Tbsp (30 ml) Tarragon leaf

Methods

• Chop herbs de Provence and mix with kosher salt.
• Make your Béarnaise sauce. Add 4 egg yolks, red wine vinegar, lemon juice, salt, and pepper to a blender. Drizzle in melted butter while blitzing. Scoop mixture into a bowl and add tarragon.
• Place herbs and salt to hot cast-iron pan.
• Drizzle oil over the prawns (keep the shell on) , and sprinkle with pepper.
• Lay the prawns on top of herb-salt bed, pressing them lightly to get the salt to stick to the shell.  Cook on medium high heat until pink. Flip and cook until done.
• Remove from the pan, giving it a light tap to shake off a bit of the salt.  Serve with lemon wedges and béarnaise dipping sauce.

Serving Suggestions

This Provençal salt-crusted prawn recipe is best served immediately while the prawns are hot and juicy and the Béarnaise sauce is warm and silky. Arrange the prawns on a platter with lemon wedges for squeezing over the top, allowing the citrus to cut through the richness of the sauce.

Serve the Béarnaise on the side as a dipping sauce or drizzle lightly over the prawns for a more indulgent presentation. This dish pairs beautifully with crusty French bread, roasted potatoes, or a simple green salad dressed with vinaigrette. For drinks, a chilled Sauvignon Blanc, dry rosé, or light Chardonnay enhances the herbaceous and buttery notes of the dish.

Final Thoughts

This Provençal salt-crusted prawn recipe is a refined yet approachable celebration of French coastal cooking, combining aromatic herbs, tender shell-on prawns, and a luxurious Béarnaise sauce. The salt and herb crust adds depth and seasoning while preserving the natural sweetness of the seafood, making every bite rich and balanced.

Spencer Watts showcases how classic French techniques can be adapted for home kitchens without losing elegance or flavour. Whether you’re preparing a special dinner or exploring elevated seafood recipes, this dish delivers sophistication, freshness, and bold flavour in every bite.