Skull Island Prawns with fennel puree, fennel root, fennel crystals, and fennel dust.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Skull Island and FOH.
PRAWN
INGREDIENTS
- 2-3 ea. Skull Island Prawns
METHOD
- Keep head on remove shell and vein. Sear in pan on high heat
FENNEL PUREE
INGREDIENTS
- 1 ea. Fennel bulb
- 1 cup Half and half
- 2 cloves Garlic
- 1 ea. Shallot
METHOD
- Cut the fennel bulb into chunks and cook down in enough water to cover until tender.
- Strain and add half and half. Cook on low for 5 minutes.
- Saute garlic and shallot. Throw in blender with fennel and half and half.
- Puree.
TO ASSEMBLE
INGREDIENTS
- Fresh Origins Micro fennel crystals
- Fresh Origins Micro Fennel
METHOD
- After cooking the prawn dip into crystals to coat.
- Blitz or grind crystals to make dust.
- Torch the Micro fennel to cook.
