INGREDIENTS (SERVES 4)
1 pinch table salt
Emulsion of prawn juices:
6 prawn heads
100 gr. Fennel flowers
Peel the prawns and set aside the heads. Place the bodies on a plate at room temperature and add a pinch of table salt.
Emulsion of prawn juices: Squeeze the prawn heads in a strainer, pushing the liquid into a bowl. Add olive oil and beat until the texture of a mayonnaise. Fennel aroma: Place the fennel flower on sulphur paper and dry out at 35ºC for 24 hours. Remove and crush, then sift through a chinois to obtain powdered fennel with all its aroma.
Place a slate in an oven at 120ºC for a few minutes. Using a thermometer, check to see when the slate reaches 110ºC and remove. Immediately brush the slate with oil, several times. Place the prawns' bodies on the hot slate, coat with the emulsion of prawn juices and sprinkle with the powdered fennel. Garnish with the violet flowers.