We had a delicious dinner with friends on Monday
night and Lynne was quite able to avoid the ice cream, but had a few
raspberries. Our hostess made a superb starter which is all low carb so we
thought we would give it to you
2 fresh fennel bulbs, sliced thinly lengthwise on
a mandolin grater so you still have the shape of the bulb - 800g large cooked
pink prawns, shelled – some of the fennel fronds, roughly chopped – really good
mayonnaise, preferably homemade – seasoning
Grill the fennel slices on both sides until they
begin to brown slightly. You could slightly oil them. Mix the prawns with the
mayonnaise, the fennel fronds and some of the grilled fennel, season to taste
and put into a pretty dish. Arrange the rest of the slices of fennel around
the edges and serve
© John & Lynne Ford, Adamastor & Bacchus 2018
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