- 21 oz. prawns, shells removed and deveined, heads and tails on
- 1 tablespoon thyme leaves
- 1 large clove garlic, crushed
- zest of one lemon, finely grated
- ½ cup olive oil
- 4-½ ounces feta cheese, broken into half-inch chunks
- 1 teaspoon dried oregano
- 1 large fennel bulb, trimmed and cut lengthwise into 1/5" slices
- ¾ cup pernod
- ⅔ cup vegetable stock
- 5 tablespoons unsalted butter
- ¾ ounce tarragon, coarsely chopped
- ½ teaspoon sumac, to serve
ingredients
directions
1. Place the prawns in a bowl with the thyme, garlic, lemon zest, and 5 tablespoons/70 ml of oil. Mix to coat, cover, and leave in the fridge to marinate for at least an hour or, preferably, overnight. |
2. Place the feta in a bowl with 1 tablespoon of oil and sprinkle over the chili flakes and oregano. Stir gently, cover, and keep in the fridge until ready to use. This can also be done a day ahead. |
3. Heat the remaining 2 tablespoons of oil in a large sauté pan over high heat. Add the prawns and sear them for 1 to 2 minutes, turning them once or twice, until they are no longer translucent. Remove them from the pan and set aside while you add the fennel to the pan and fry for 6 to 7 minutes, stirring from time to time, until it starts to soften and gain a good bit of color. Add the Pernod and cook for 1 minute, to reduce by half, then pour in the stock. Cook for another 2 to 3 minutes, until the liquid is reduced by two-thirds and you have about 1/2 cup/120 ml of liquid left in the pan. Reduce the heat to medium and add the butter, tarragon, and 1/3 teaspoon of salt. Stir to melt the butter, add the prawns, then stir for 2 minutes, until you get a smooth and glossy sauce and the prawns are just cooked through. |
4. Divide the prawns and fennel among four plates, bowls, or individual copper pans that have been warmed up and top with the chunks of marinated feta. Serve at once, with a sprinkle of sumac. |
