Southern King Prawns and Fennel three ways
In the spirit of seasonal cooking, I have put together one of my favourite little flavour combinations showcasing some exceptional fennel and Southern King Prawns. Quite obviously a perfect partnership, particularly when butter and open flame cooking are thrown into the mix. Below are some very simple recipes showing how 3 different approaches to cooking the humble fennel bulb can elevate an ingredient into something spectacular.
Braised fennel recipe:
Ingredients:
6ea fennel bulb
50g butter
Water or wine or stock or a combination, enough to cover the pan 3cm deep
5g sea salt
5ea peppercorn
1ea bay leaf
Method:
Step 1: clean and trim fennel and add to a deep roasting pan
Step 2: add water or stock and add all ingredients
Step 3: cover with lid / foil cook @155c for 1.5 hours until fennel is tender and retains shape
Step 4: allow to cool and reserve braising stock for other uses like cooking beans, poaching fish etc.
To serve cut in half lengthways
Season with salt and pan roast cut side down to caramelise in butter.
Braised fennel and roasted garlic puree further enhances the subtleties of the bulb and builds on the braising technique.
Fennel and garlic puree recipe:
Ingredients:
2ea braised fennel bulb (as previous recipe)
Salt to taste
10g roast garlic paste
60g sauteed shallot
20g butter
Pinch of ground white pepper
Method:
Step 1: roast garlic whole wrapped in foil until tender
Step 2: Sautee sweet shallots in a pan with a little oil and salt until very softened, add the butter and remove from heat
Step 3: combine all the ingredients in a blender whilst warm and puree until smooth
Step 4: Warm when ready for use
This pickle gives the fennel a wonderful creamy lactic tang and is so delicious to accompany and cut through some richer elements of a dish. I relish the opportunity to utilize by-product ingredients whilst adding layers of complexity to dishes. This quick whey pickle is a great Whey (excuse the pun!) to find a use for a by-product of churning butter from cultured premium cream. It naturally will sour quickly on its own and has a host of healthy beneficial lactic acid bacteria, particularly if using a cultured cream like I prefer to do.
Whey pickled fennel recipe:
Ingredients:
50g slightly soured whey (1-2 days old from the fridge)
1g sea salt
1 fennel bulb sliced very thin
A few drops of lemon juice to adjust the acidity and add freshness
Method:
Step 1: Slice the fennel ever so thin and mix with the salt and rest for 10 minutes
Step 2: Pour over the whey and mix
Step 3: Add a few drops of lemon juice
Step 4: Taste! It will get better as it sits. Add some extra lemon if desired
Ideally the prawns are cooked in a wood oven or similar to get a touch of colour and caramelisation from the licking flame. A BBQ could suffice or a nice hot cast pan at the minimum. We are looking for some direct heat contact here.
Southern King Prawns:
Ingredients:
6ea Southern king prawns – bigger the better. Whole and raw
30g butter
10g fermented chilli
Salt to taste
Lemon to squeeze
Good olive oil – just a tiny splash
Method:
Step 1: peel and devein the prawns, leave the heads and tails on.
Step 2: preheat a cast pan and add the prawns and a tiny gloss of oil and salt
Step 3: cook in a moderately fierce wood oven 320C ish…watch closely! Only a few minutes will cook the prawns
Step 4: remove halfway through and baste with chilli and butter and salt
Step 5: return to the oven for a quick final blast and caramelisation. Ideally a very lightly oven kissed crust and still slightly translucent in the centre.
Step 6: remove from the hot pan immediately to avoid over cooking and enjoy! Don’t forget a squeeze of lemon juice!