THE ANISEED MARINE-LACQUER

(Our Play on Prawns with Pernod and Fennel)

THE ANISEED MARINE-LACQUER

Ingredients: 400g King prawns, 1 Fennel bulb (shaved thin), 1 Shallot (minced), 50g Butter, 1 tsp Black pepper, 0.5 tsp Turmeric, 50ml Pernod or Pastis, 100ml Double cream...

Ingredients

  • 400g King prawns
  • 1 Fennel bulb (shaved thin)
  • 1 Shallot (minced)
  • 50g Butter
  • 1 tsp Black pepper
  • 0.5 tsp Turmeric
  • 50ml Pernod or Pastis
  • 100ml Double cream

Cooking Method

  1. The Scorch Sear prawns on maximum heat for 1 minute; remove. Add fennel and shallots to the pan; fry until soft.
  2. The Bloom Add spices and Pernod with a 20ml splash of water; ignite carefully to burn off the raw spirit and release the licorice oils.
  3. The Silk Merge Add cream; simmer until it reduces to a thick yellow silk.
  4. The Marriage Return prawns; toss for 30 seconds until every reef is lacquered.
  5. The Final Flourish Top with raw fresh fennel fronds and extra lemon zest.

Cuisine: French

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