THE ANISEED REEF-LACQUER

(Our Play on Prawns with Pernod & Fennel)

THE ANISEED REEF-LACQUER

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

Ingredients

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

Cooking Method

  1. The Scorch Sear prawns on high 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; carefully ignite 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 until the aniseed-silk lacquers every reef.
  5. The Final Flourish Top with raw fresh fennel fronds and extra lemon zest.

Cuisine: French

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