Prawns in Pernod sauce

Name: Prawns in Pernod sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g raw fresh or frozen shrimps (without head, with shell); 3 (approx. 750 g) Fennel tubers; 2 Onions; 1 TABLESPOON + 150 g ice cold butter; 7-10 Tbsp salt, pepper; 2 TABLESPOONS Oil; 5 TABLESPOONS Pernod; 150 ml Fish stock (glass)

AUTHOR
Andrew Gay

DIFFICULTY
not easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g raw fresh or frozen shrimps (without head, with shell)
3 (approx. 750 g) Fennel tubers
2 Onions
1 TABLESPOON + 150 g ice cold butter
7-10 Tbsp salt, pepper
2 TABLESPOONS Oil
5 TABLESPOONS Pernod
150 ml Fish stock (glass)

Directions

1
Defrost the prawns if necessary. Peel up to the tips of the tail. Make a longitudinal incision in the back and remove the dark intestine. Wash the shrimps and pat them dry well.
2
Clean and wash the fennel, put the green aside. Cut the fennel into thin slices. Peel and finely chop the onions. Heat 1 tablespoon butter in a frying pan. Sauté the fennel and half of the onion cubes.
3
Add 5-6 tablespoons of water. Steam fennel covered for 8-10 minutes. Season to taste with salt and pepper.
4
Heat the oil in a pan. Fry the prawns and remaining onion for 2-3 minutes, turning them over. Season with salt and pepper. Remove from the pan, cover and keep warm.
5
Deglaze the gravy with Pernod and fish stock. Reduce by half over high heat. Cut 150 g butter into small cubes. Gradually stir into the hot, but no longer boiling sauce over a low heat with a whisk until it becomes slightly creamy.
6
Season to taste. Dress everything. Chop the fennel greens and sprinkle over the top. Serve with a wild rice mixture.