- 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
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.