Prawn & Fennel Cocktail
This recipe combines the delicate flavors of fennel, succulent king prawns, and aromatic herbs, all brought together with a creamy saffron rouille. The refreshing and elegant presentation in martini glasses makes it a perfect appetizer for any occasion.
— Constant Cookbook
Ingredients
- 3 heads fennel , trimmed
- 1 tbsp caster sugar
- 2 tsp Maldon sea salt
- juice ½ lemon
- 400g cooked, peeled king prawns
- handful chervil leaves, roughly chopped
- handful tarragon leaves, roughly chopped
- 6 small handfuls mixed salad leaves
- 1 lemon , cut into 6 wedges
- 1 small red chilli , deseeded
- 1 garlic clove
- pinch saffron strands
- 250ml good-quality mayonnaise
Instructions
- To make the rouille, use a pestle and mortar to mash chilli and garlic to a smooth paste. Bring the saffron to a simmer with 4 tbsp of water. Stir saffron water, garlic and chilli into the mayonnaise and put in the fridge, until ready to use.
- Cut the fennel into quarters, remove the cores and use a Japanese mandolin or sharp knife to slice as thinly as possible. Bring a pan of water to the boil and blanch the fennel for 1 min until just wilted. Drain and tip into iced water. Drain again and use a cloth to wring out all the excess water, then leave in the fridge.
- To assemble the dish, season the fennel with the sugar, salt, a decent grinding of pepper and the lemon juice. Cut most of the prawn tails in half, saving a whole one for each serving. Mix the chopped prawns into the fennel, then add the chopped chervil and tarragon and enough rouille to bind everything together (about 6-7 tbsp). Half-fill 6-8 martini glasses loosely with the fennel mix. Place the mixed leaves on top, then a whole prawn tail, then drizzle with the fennel juices that will have collected at the bottom of the bowl. Serve straight away with a wedge of lemon.
Cook Time
2M
Prep Time
PT20M
Yield
Serves 6 - 8
Nutrition
- Calories: 380 calories
- Fat Content: 32 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 6 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 17 grams protein
- Sodium Content: 4.86 milligram of sodium
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