How to create a salad of Wild Atlantic Prawns, pickled fennel and saffron dressing

Hello my name is Russell Brown creative about cuisine and the dish that we're going to be working on today is using some wild Atlantic prawns fantastic natural product they are 6 years old by the time they reach this size very subtle flavour little bit of sweetness so we're going to start off by making some pickled fennel and then we're going to finely slice this and pickle it, fairly standard pickling liquid so equal quantities of white wine, white wine vinegar and sugar and we’re just going to salt this and then leave that for about an hour, then you add the fennel to the pickling liquid bring it up to a simmer take it off the heat you leave it.

So we're going to drain some of this fennel off the next part of this is the saffron mayonnaise that we're going

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to make and I’ve infused some saffron strands a pinch of saffron strands in some dry vermouth some noilly prat and we’re just going to mix equal quantities of mayonnaise and some half fat creme fraiche and then we're going to add or saffron to that so we're going to take some of our rocket leaves were going to add our dried fennel to that, little bit of oil and then we’re going to run this, you can do this is individual portions or you could serve as a sort of platter to share little bit of salt and pepper on those we are going to drizzle the dressing over when the prawns are on the bait and then to finish off our saffron dressing and that's a salad of wild Atlantic prawns with pickled fennel saffron dressing.