Directions
Remove shells from prawns and keep cool.
Fry the shells in sunflower on high heat with the fennel seeds.
Simmer for ¾ hour after adding water, shallots, wine, cream and half of the butter.
Remove the leaves from the fennel and keep aside
Cut the stalks into small pieces
Boil 10 bulbs about half a minute, slice the remaining and put in icy water.
Sieve the shells mixture, add juice of the lemon and Elixir
Stir-fry the chopped stalks with the remaining butter and lemon zest, add a little bit of the Elixir and coarse salt to taste.
Mix salt, olive oil and white balsamic vinegar to marinate the boiled and fresh fennel shortly
Scatter some salt and sunflower oil over the prawns and bake them over high heat.
Put some of the chopped fennel on a dish and garnish with 2 prawns, on top some of the marinated boiled and fresh fennel to end with the leaves and the sauce made from the shells, lemon juice and Elixir d’Anvers.
Ingredients
Directions
Remove shells from prawns and keep cool.
Fry the shells in sunflower on high heat with the fennel seeds.
Simmer for ¾ hour after adding water, shallots, wine, cream and half of the butter.
Remove the leaves from the fennel and keep aside
Cut the stalks into small pieces
Boil 10 bulbs about half a minute, slice the remaining and put in icy water.
Sieve the shells mixture, add juice of the lemon and Elixir
Stir-fry the chopped stalks with the remaining butter and lemon zest, add a little bit of the Elixir and coarse salt to taste.
Mix salt, olive oil and white balsamic vinegar to marinate the boiled and fresh fennel shortly
Scatter some salt and sunflower oil over the prawns and bake them over high heat.
Put some of the chopped fennel on a dish and garnish with 2 prawns, on top some of the marinated boiled and fresh fennel to end with the leaves and the sauce made from the shells, lemon juice and Elixir d’Anvers.