Sautéed Shrimp with Herb Sauce on Fennel
Ingredients
- Ingredients
- 1 Fennel bulb
- 1 shallot
- 1 Tbsp butter
- 200 milliliters dry white wine
- 200 milliliters fish stock
- 2 centiliters Noilly Prat
- 100 milliliters Whipped cream
- 1 handful freshly chopped Fresh herbs (watercress and chervil)
- salt
- freshly ground peppers
- 12 shrimp (ready to cook and deveined)
- 3 Tbsps olive oil
- 3 Tbsps Caper (jarred)
- 16 Boy Nasturtium
- coarse Sea salt
Preparation steps
Rinse the fennel, remove the stalks, cut in half lengthwise and core. Thinly slice with a knife or on a vegetable slicer.
Peel the shallot and chop finely. Heat the butter in a skillet and saute the shallot until translucent. Add the white wine, the fish stock and vermouth, bring to a boil and cook until reduced by half. Strain through a sieve into a saucepan and add the cream and herbs.
Rinse the shrimp and pat dry and saute in 1-2 tablespoons oil until just cooked through, about 4 minutes. Season with salt and pepper.
Season the herb sauce with salt and pepper and whisk until frothy.
Divide the fennel among four plates. Drain the capers. Place three shrimp on top of the fennel and sprinkle with a few capers and garnish with nasturtium. Spread the herb sauce around and top with coarse sea salt and a few drops of olive oil.
