For the bouillon simmer everything (except for the lemon) in a saucepan for 20 minutes.
Remove from heat, add the lemon and allow to cool.
For the prawns, break the shell (but do not peel) and remove intestine, wash in cool water and pat dry.
Bring the bouillon back onto the heat and get to a proper boil. Once boiling add the prawns and cook for 2 minutes no more, then remove with a slotted spoon.
Once cooled remove the shell from only the tail of the prawn and keep as you’ll need them soon. Set prawns aside.
To blanche the carrots, celery, fennel and pearl onions bring salted water to a boil and vegetables, bring back to a boil and cook for one minute, then straining and reviving in cold water. Set them aside.
For the nage melt 30g of butter in a heavy bottom saucepan, sweat the shallots, star anise, bay leaf and the reserved prawn shells on quite a high heat. Pour in the vermouth and let reduce down until syrupy. Pour in the stocks and bring back to a boil to reduce for another 25 minutes.
Pour in the cream and bring it again to a boil, cut butter into little cubes and add 1 at a time to the nage constantly stirring with a large whisk.
Pass through a fine sieve and season.
Return the pan to the heat and add the blanched vegetables, tarragon, chervil and chives along with a good squeeze of lemon.
To finish; spoon cauliflower puree into each bowl;
Arrange 3 prawns in a circle around the purée. Spoon over blanched veg. Pour over the nage and garnish with fennel and lovage cress or any other herbs you fancy.
For the bouillon simmer everything (except for the lemon) in a saucepan for 20 minutes.
Remove from heat, add the lemon and allow to cool.
For the prawns, break the shell (but do not peel) and remove intestine, wash in cool water and pat dry.
Bring the bouillon back onto the heat and get to a proper boil. Once boiling add the prawns and cook for 2 minutes no more, then remove with a slotted spoon.
Once cooled remove the shell from only the tail of the prawn and keep as you’ll need them soon. Set prawns aside.
To blanche the carrots, celery, fennel and pearl onions bring salted water to a boil and vegetables, bring back to a boil and cook for one minute, then straining and reviving in cold water. Set them aside.
For the nage melt 30g of butter in a heavy bottom saucepan, sweat the shallots, star anise, bay leaf and the reserved prawn shells on quite a high heat. Pour in the vermouth and let reduce down until syrupy. Pour in the stocks and bring back to a boil to reduce for another 25 minutes.
Pour in the cream and bring it again to a boil, cut butter into little cubes and add 1 at a time to the nage constantly stirring with a large whisk.
Pass through a fine sieve and season.
Return the pan to the heat and add the blanched vegetables, tarragon, chervil and chives along with a good squeeze of lemon.
To finish; spoon cauliflower puree into each bowl;
Arrange 3 prawns in a circle around the purée. Spoon over blanched veg. Pour over the nage and garnish with fennel and lovage cress or any other herbs you fancy.
