Orange Glazed Poached King Prawn on Fennel Heart Sorbet
By Executive Sous Chef Atul Upadhyay
- Clean, trim and slice the fennel bulbs.
- Reduce the orange juice on a low flame with a splash of wine, bouquet garni and the orange peel. Remove the bouquet garni, orange peel and set side.
- Prepare a coulis on a low flame using liquid glucose, salt and around 15 ml of the orange reduction. Freeze until solid and churn.
- Poach the prawn, cool and reserve it in the rest of the orange reduction.
- To serve, arrange a scoop of the sorbet in a salad bowl and place the poached prawn on top. Spoon out caviar and garnish with some soft herbs, gold leaf and edible flowers.