- For the pickling liquid
- 100ml cider vinegar
- 100ml white wine
- 100g caster sugar
- 1tsp yellow mustard seeds
- 1 sprig of thyme
- 1 clove of garlic
- For the saffron dressing
- 1 pinch saffron strands
- 25ml dry vermouth
- 50g mayonnaise
- 50g crème fraîche
- Maldon sea salt and black pepper
- Lemon juice to taste
- 2 bulbs fennel
- 400g cooked wild Atlantic prawns
- 50g rocket leaves
- Arbequina olive oil
Prawn and pickled fennel salad with saffron dressing
Prawn and pickled fennel salad with saffron dressing
Recipe for salad using Wild Atlantic Prawns with pickled fennel and a saffron dressing by Chef Russell Brown from Creative About Cuisine.
Ingredients
Method
For the pickling liquid:
Combine all the ingredients in a small pan and bring to the boil. Remove from the heat and allow to infuse.
For the saffron dressing:
Warm the saffron with the vermouth and allow to infuse for at least an hour. Combine the saffron liquid with the mayonnaise and crème fraîche. Season to taste with salt, pepper and lemon juice. Pass through a fine strainer and thin with a little water to give a double cream consistency.
Peel or remove the outer leaves from the fennel. Cut the bulbs in halve and cut out the cores, trimming any tough tops. Slice very finely and then combine in a bowl with a teaspoon of Maldon salt. Leave for one hour, rinse and squeeze dry. Strain the pickling liquid into a clean pan, add the fennel and bring to the boil. Immediately remove from the heat and allow to cool.
Drain the pickled fennel and mix with the rocket, dress with a little oil and season. Transfer the salad to individual plates or a serving platter, Season the prawns and scatter over the salad.
Drizzle the saffron dressing over the dish.
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