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Prawn & fennel cocktail

Prawn & fennel cocktail

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 6 - 8

Try this elaborate looking cocktail which will add a touch of class to your dinner party

Nutrition: per serving


  • 3 heads fennel , trimmed
  • 1 tbsp caster sugar
  • 2 tsp Maldon sea salt
  • juice ½ lemon
  • 400g cooked, peeled king prawns
  • handful chervil leaves, roughly chopped
  • handful tarragon leaves, roughly chopped
  • 6 small handfuls mixed salad leaves
  • 1 lemon , cut into 6 wedges

For the rouille

  • 1 small red chilli , deseeded
  • 1 garlic clove
  • pinch saffron strands
  • 250ml good-quality mayonnaise


  • STEP 1

    To make the rouille, use a pestle and mortar to mash chilli and garlic to a smooth paste. Bring the saffron to a simmer with 4 tbsp of water. Stir saffron water, garlic and chilli into the mayonnaise and put in the fridge, until ready to use.

  • STEP 2

    Cut the fennel into quarters, remove the cores and use a Japanese mandolin or sharp knife to slice as thinly as possible. Bring a pan of water to the boil and blanch the fennel for 1 min until just wilted. Drain and tip into iced water. Drain again and use a cloth to wring out all the excess water, then leave in the fridge.

  • STEP 3

    To assemble the dish, season the fennel with the sugar, salt, a decent grinding of pepper and the lemon juice. Cut most of the prawn tails in half, saving a whole one for each serving. Mix the chopped prawns into the fennel, then add the chopped chervil and tarragon and enough rouille to bind everything together (about 6-7 tbsp). Half-fill 6-8 martini glasses loosely with the fennel mix. Place the mixed leaves on top, then a whole prawn tail, then drizzle with the fennel juices that will have collected at the bottom of the bowl. Serve straight away with a wedge of lemon.

Recipe from Good Food magazine, March 2006


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