Saffron and Fennel Espuma with Prawns
A silky iSi-siphon espuma of fennel, onion and potato enriched with QimiQ sauce base, served warm alongside pan-fried prawns and garlic.
⏱️ Prep: 25 min🍳 Cook: 30 min
Nutrition
per per 300 g portion190
Calories
14g
Protein
6g
Carbs
11g
Fat
Ingredients
| 500 ml | QimiQ Sauce Base |
| 80 g | onions, finely sliced |
| 400 g | fennel, sliced |
| 80 g | floury potatoes |
| 80 g | butter |
| 125 ml | white wine |
| 2 cl | Pernod |
| 125 ml | chicken stock |
| 4 cl | Noilly Prat / dry vermouth |
| 1 lemon | lemon juice |
| as needed | salt |
| as needed | black pepper, freshly ground |
| as needed | saffron |
| 1.5 kg | prawns |
| 80 ml | olive oil |
| 40 g | garlic, finely chopped |
Instructions
- Sauté the onions, fennel and potatoes in butter.
- Deglaze with the white wine. Add the Pernod, Noilly Prat and chicken stock. Season to taste and cook until the vegetables are soft.
- Add the QimiQ Sauce Base and lemon juice. Blend until smooth and strain through a fine sieve.
- Pour into a 1-litre iSi Gourmet Whip, screw in one charger, shake well and serve.
- Keep warm in a hot water bath, or cool and store in the refrigerator; reheat in the hot water bath before serving.
- Season the prawns with salt and pepper. Fry the prawns and garlic in hot olive oil and serve alongside the saffron and fennel espuma.