Aromatic Nage of Dublin Bay Prawns | Serves 4

Ingredients

12 Dublin Bay prawns (live raw langoustines)1 quantity Cauliflower Purée

For the court-bouillon1 onion, chopped1 leek, trimmed, cleaned and chopped½ celery stick, chopped1 fennel bulb, trimmed and chopped1 carrot, finely sliced20ml (¾f l oz) white wine1 litre (1¾ pints) water1 bay leaf 1 bouquet garni1 tsp fennel seeds1 star anise1 tbsp white wine vinegar5 black peppercorns½ lemon, sliced For the blanched vegetables4 baby carrots20g (¾oz) pearl onions20g (¾oz) celery batons 20g (¾oz) trimmed and finely slicedfennel bulb

For the nageabout 50g (1¾oz) butter80g (2¾oz) shallots, chopped1 bay leaf1 star anise40ml (1½f l oz) vermouth 100ml (3½f l oz) Chicken Stock 1 tbsp good-quality vegetable stock1 tbsp double cream Espelette pepper1 tsp chopped chervil1 tsp chopped chives10 tarragon sprigsjuice of ½ lemonsea salt flakesTo finish (optional, or use other herbs of your choice)8 bronze or green fennel sprigs, 8 lovage cress sprigs

MethodThe first task is to make courtbouillon. This aromatic vegetable stock is often used for poaching and takes its name from the French for “short” (court) and “boil” or “broth” (bouillon). It is made within 30 minutes. All of the courtbouillon ingredients – except for the sliced lemon – are placed in a large saucepan, brought to the boil and reduced to a simmer for 20 minutes. The pan comes off the heat and the lemon is added to infuse as the broth cools. The courtbouillon is ready. Set it aside and turn your attention to the prawns.

Take a prawn. Break the shell and remove the intestine – also known as the vein – from its tail using a paring knife. Now do the same with the other prawns. Wash them under cold running water and pat them dry with kitchen paper.

Now put the court-bouillon back on the heat and, when it comes to a proper boil, slide in the prawns. Cook them for 2 minutes – no more – and then remove them with a slotted spoon. Once cooled, remove the shells from only the tails of the prawns. Keep the shells as you’ll need them soon. Set the prawns aside.

Now blanch the carrots, pearl onions, celery and fennel. Bring a large saucepan of salted water to the boil, add the vegetables, bring back to the boil and after about a minute of cooking, strain the vegetables and refresh them in cold water. Set them aside, too.

Next, the nage, traditionally a liquor in which fish is poached. Nage is French for “swim,” though there’s not much swimming done in this pot. Melt 30g (1oz) of the butter in a large, heavy-based saucepan. Sweat the shallots with the reserved prawn shells, bay leaf and star anise. Keep the heat quite high. Pour in the vermouth and let it bubble away until it has reduced to a syrupy consistency. Pour in the stocks, bring back to the boil, then reduce to a simmer and continue like that for 20–25 minutes.