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.  




  • King prawn - 2 no.s
  • Fennel Hearts - 150 gms
  • Orange juice - 50 ml
  • Liquid Glucose - 20 ml
  • Salt - a pinch
  • Bouquet garni - 20 gm
  • White wine - 30 ml
  • Orange peel - Of half an orange
  • Butter - 10 gm
  • Salmon roe - 5 gm
  • Soft herbs, gold leaf and edible flowers