Grilled butterflied king prawns marinaded in garlic brown butter, with a heritage tomato and shaved fennel salad dressed with a charred tomato, garlic and chilli vinaigrette
Preheat your grill as hot as possible. Wash and halve the tomatoes. Toss in the olive oil, season and place under grill until the skins are blackened. Meanwhile, slice the garlic and chilli, peel the zest of the lemon and place them all in the olive oil. Heat the pan on a low heat for 5 minutes. Puree the tomatoes, garlic, chilli, lemon zest and oil adding lemon juice & sherry vinegar to taste. Check for seasoning.
Peel and devein the prawns if necessary. Butterfly the prawns by cutting along the back of the prawns making sure not to cut all the way through. Fold open the prawns, place on an oiled baking sheet and season. Melt your butter in a small saucepan and cook to beurre noisette stage, slice and add the garlic and leave to cool. Put the prawns under the hot grill for 2 minutes, then immediately place into the beurre noisette and put to one side.
Shave the fennel on the thinnest setting of a mandolin, toss in the salt and leave to wilt. Wash the tomatoes and cut into quarters.
Toss the vegetables in the tomato dressing and serve on plates with the prawns on top and fresh dill sprigs.
«Don't be afraid to blacken the tomato skins well as it will bring out the sweetness of the tomatoes and give the whole dish a smokey flavour. »