Recipe

Fettuccine With Prawns And Baby Fennel In Pernod Cream Sauce Recipe


Fettuccine With Prawns And Baby Fennel In Pernod Cream Sauce Recipe
Add Step-by-Step Photos 		Mystic_river1 / All my dishes
1 year, 8 months ago
From Chef Paul @ The Chef's Pencil comes another masterpiece. Yes, it is a bit time consuming but result is sheer heaven. I would use the wine he suggests 'cause he should know, right? The pasta is cooked perfectly al dente, the prawns are sautéed u... More
Prep:30m Cook:60m Servings:4

Mystic_rive

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Ingredients
  • What you'll need
  • 14 oz wide fettuccine
  • 21 fl oz fresh cream
  • 20 whole green king prawns
  • 2 medium brown onions (1/2 finely diced. 1 1/2 roughly chopped
  • 2 cloves garlic (finely chopped)
  • 1 carrot (roughly chopped)
  • 1 celery stalk (roughly chopped)
  • 3 tbsp parmesan cheese (grated)
  • 1 bulb baby fennel (cleaned of fronds, halved and thinly sliced)
  • 1 tbsp tomato paste
  • Extra virgin olive oil
  • Butter
  • Bay leaves
  • Peppercorns
  • Sea salt flakes
  • Black pepper corn mill

Directions
  1. What to do
  2. For the Stock
  3. ____________
  4. Peel & clean the prawns, keep the heads & shells (leave the tails on if you like).
  5. In a large pot sauté the chopped onion, carrot and celery in a little olive oil for 1 minute.
  6. Add the prawn shells and heads and sauté for a further 2-3 minutes.
  7. Add tomato paste and (14 fl oz) of water.
  8. Add 3-4 bay leaves and 6-8 peppercorns and bring to the boil.
  9. Once boiling, lower heat to a simmer and continue to simmer until reduced by just over half.
  10. -------------------
  11. For the Pasta
  12. ------------------
  13. In another pot boil enough salted water to cook the pasta in.
  14. Cook the pasta until al dente (check the package).
  15. Strain the pasta and cool with running water.
  16. -------------------
  17. For the Sauce
  18. -------------------
  19. In a large fry pan, melt 2 tbsps butter with 2 tbsps olive oil over medium heat.
  20. Sauté the diced onion, fennel and garlic until starting to turn translucent.
  21. Turn the heat to high and add 1/4 cup of Pernod.
  22. Burn the alcohol off the Pernod and reduce until the pan is only slightly wet.
  23. Remove from the heat.
  24. -----------------
  25. Place the contents of the pan along with the cream into a large pot and return to medium heat.
  26. Allow to simmer and thicken, approx 10 minutes
  27. ---------------
  28. Meanwhile once the prawn stock has reduced by half, strain it and discard the solids.
  29. Add no more than 7 fl oz)of the stock to the sauce and continue to reduce until thick (do not boil).
  30. Once sauce is thick enough to coat the pasta, reduce to low heat.
  31. Wipe the fry pan clean and melt 1 tbsp of butter with 1 tbsp of olive oil over high heat.
  32. Add the prawns and cook for approx 2 minutes or until pink.
  33. Splash with a few tbsps of Pernod, burn off the alcohol and add the contents to the sauce.
  34. Add parmesan cheese to sauce, stir and season to taste with sea salt and black pepper.
  35. --------------
  36. Assembly
  37. --------------
  38. Rinse pasta under hot water to warm up, shake off excess water and plunge pasta into sauce.
  39. Stir gently and serve.
  40. Garnish with excess fennel fronds if desired.

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Alterations

ddnj2393 1 year, 7 months ago said:
Keep
It
Simple


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