Prawns with fennel and Elixir d’Anvers

Prawns with fennel and Elixir d'Anvers

Ingredients

 8 large unpeeled prawns
 250 ml water
 60 ml white wine
 40 ml Elixir d'Anvers
 250 g whipping cream
 70 g butter
 5 g fennel seeds
 12 baby fennels
 3 finely chipped shallots
 1 bio lemon
Elixir d’Anvers

Directions

1

Remove shells from prawns and keep cool.

2

Fry the shells in sunflower on high heat with the fennel seeds.

3

Simmer for ¾ hour after adding water, shallots, wine, cream and half of the butter.

4

Remove the leaves from the fennel and keep aside

5

Cut the stalks into small pieces

6

Boil 10 bulbs about half a minute, slice the remaining and put in icy water.

7

Sieve the shells mixture, add juice of the lemon and Elixir

8

Stir-fry the chopped stalks with the remaining butter and lemon zest, add a little bit of the Elixir and coarse salt to taste.

9

Mix salt, olive oil and white balsamic vinegar to marinate the boiled and fresh fennel shortly

10

Scatter some salt and sunflower oil over the prawns and bake them over high heat.

11

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

 8 large unpeeled prawns
 250 ml water
 60 ml white wine
 40 ml Elixir d'Anvers
 250 g whipping cream
 70 g butter
 5 g fennel seeds
 12 baby fennels
 3 finely chipped shallots
 1 bio lemon

Directions

1

Remove shells from prawns and keep cool.

2

Fry the shells in sunflower on high heat with the fennel seeds.

3

Simmer for ¾ hour after adding water, shallots, wine, cream and half of the butter.

4

Remove the leaves from the fennel and keep aside

5

Cut the stalks into small pieces

6

Boil 10 bulbs about half a minute, slice the remaining and put in icy water.

7

Sieve the shells mixture, add juice of the lemon and Elixir

8

Stir-fry the chopped stalks with the remaining butter and lemon zest, add a little bit of the Elixir and coarse salt to taste.

9

Mix salt, olive oil and white balsamic vinegar to marinate the boiled and fresh fennel shortly

10

Scatter some salt and sunflower oil over the prawns and bake them over high heat.

11

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.

Prawns with fennel and Elixir d’Anvers