Ingredients

For the pickling liquid
100ml cider vinegar
100ml white wine
100g caster sugar
1tsp yellow mustard seeds
1 sprig of thyme
1 clove of garlic
For the saffron dressing
1 pinch saffron strands
25ml dry vermouth
50g mayonnaise
50g crème fraîche
Maldon sea salt and black pepper
Lemon juice to taste
2 bulbs fennel
400g cooked wild Atlantic prawns
50g rocket leaves
Arbequina olive oil

Method

For the pickling liquid:
Combine all the ingredients in a small pan and bring to the boil. Remove from the heat and allow to infuse.
For the saffron dressing:
Warm the saffron with the vermouth and allow to infuse for at least an hour. Combine the saffron liquid with the mayonnaise and crème fraîche. Season to taste with salt, pepper and lemon juice. Pass through a fine strainer and thin with a little water to give a double cream consistency.
Peel or remove the outer leaves from the fennel. Cut the bulbs in halve and cut out the cores, trimming any tough tops. Slice very finely and then combine in a bowl with a teaspoon of Maldon salt. Leave for one hour, rinse and squeeze dry. Strain the pickling liquid into a clean pan, add the fennel and bring to the boil. Immediately remove from the heat and allow to cool.
Drain the pickled fennel and mix with the rocket, dress with a little oil and season. Transfer the salad to individual plates or a serving platter, Season the prawns and scatter over the salad.
Drizzle the saffron dressing over the dish.

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