INGREDIENTS
Prawns
16 green pawns
Murray River Sea Salt
1 tablespoon grapeseed oil
Fennel
2 large fennel
1 star anise
1 teaspoon coriander seeds, crushed
½ cup olive oil
1 lemon, juice and zest
Fennel Puree
Fennel trimmings
1 large brown onion, roughly chopped
½ lemon, juiced
½ cup extra virgin olive oil
Murray River Sea Salt to taste
Pickled Green Tomatoes
1kg green tomatoes
375ml ale
300ml white wine vinegar
200g brown sugar
2 red chillies
2 red peppers, cut into quarters lengthways and deseeded
1 teaspoon mustard seeds
10 juniper berries
10 peppercorns
10g salt
METHOD
Green Prawns
- Pre-heat Grill on setting 2.
- Peel and devein prawns, then skewer up through the middle.
Season the prawns with salt and grapeseed oil. Grill for 2 minutes on each side and then rest in a Warming Drawer
Fennel
- Cut the tops off the fennel to the bulb. Reserve the fennel stems and leaves for the puree.
- Peel the bulbs using a vegetable peeler, cut in half lengthways, then cut each half into quarters, lengthways. You should be left with 16 fennel wedges.
- Place the fennel and remaining ingredients into a bag, vacuum seal and then Sous Vide at 85°C for 20 minutes, or until tender.
Fennel Puree
- Place all ingredients in a deep solid steam tray. Place in the Pressure Steam Oven and pressure steam at 120°C for 20 minutes.
- Remove from the Pressure Steam Oven, empty the contents of the bag into a food processor and puree until smooth. Season to taste.
Pickled Green Tomatoes
- Sterilise a large jar with a sealable lid by placing on its side on a wire rack in the Steam Oven and steam at 100°C for 15 minutes.
- Place all ingredients, except the tomatoes, in a large saucepan on high heat, Induction setting 9 and bring to the boil.
- Pour over the tomatoes. Place in the sterilised jar, seal and refrigerate for several days before using.
To Serve
- Place a generous dollop of fennel puree on each plate, then place 4 prawns next to the puree, place 4 fennel wedges on each plate.
- Slice the green pickled tomatoes lengthways and place over the fennel. Drizzle with fennel juices and extra virgin olive oil and serve.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
