Name: Prawn & fennel cocktail
Prep time: 20 min
Cook time: 2 min
Total time: 22 min
Yield: 8
Cuisine: Irish
Ingredients: 3 heads fennel trimmed; 1 tbsp caster sugar; 2 tsp Maldon sea salt; juice ½ lemon; 400g cooked, peeled king prawns; handful chervil leaves, roughly chopped; handful tarragon leaves, roughly chopped; 6 small handfuls mixed salad leaves; 1 lemon cut into 6 wedges; 1 small red chilli deseeded; 1 garlic clove; pinch saffron strands; 250ml good-quality mayonnaise

Home
Recipes
Prawn & fennel cocktail

Prawn & fennel cocktail

Richard Corrigan

Save recipe

Serves 6 - 8

More effort

Prep: 20 mins

Cook: 2 mins

0 reviews

loading...

Try this elaborate looking cocktail which will add a touch of class to your dinner party

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

3 heads fennel

trimmed
1 tbsp caster sugar
2 tsp Maldon sea salt
juice ½ lemon
400g cooked, peeled king prawns
handful chervil

leaves, roughly chopped
handful tarragon

leaves, roughly chopped
6 small handfuls mixed salad leaves
1 lemon

cut into 6 wedges

For the rouille

1 small red chilli

deseeded
1 garlic clove
pinch saffron

strands
250ml good-quality mayonnaise

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal380
fat32g
saturates5g
carbs6g
sugars5g
fibre2g
protein17g
salt4.86g

Method

step 1

To make the rouille, use a pestle and mortar to mash chilli and garlic to a smooth paste. Bring the saffron to a simmer with 4 tbsp of water. Stir saffron water, garlic and chilli into the mayonnaise and put in the fridge, until ready to use.
step 2

Cut the fennel into quarters, remove the cores and use a Japanese mandolin or sharp knife to slice as thinly as possible. Bring a pan of water to the boil and blanch the fennel for 1 min until just wilted. Drain and tip into iced water. Drain again and use a cloth to wring out all the excess water, then leave in the fridge.
step 3

To assemble the dish, season the fennel with the sugar, salt, a decent grinding of pepper and the lemon juice. Cut most of the prawn tails in half, saving a whole one for each serving. Mix the chopped prawns into the fennel, then add the chopped chervil and tarragon and enough rouille to bind everything together (about 6-7 tbsp). Half-fill 6-8 martini glasses loosely with the fennel mix. Place the mixed leaves on top, then a whole prawn tail, then drizzle with the fennel juices that will have collected at the bottom of the bowl. Serve straight away with a wedge of lemon.

Recipe from Good Food magazine, March 2006

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now