Scenic Eclipse chef, Tom Gotter, created this recipe to recreate the flavours of the Nordics. We think it’s the perfect dish for those al fresco evening meals in the garden that are so close, we can almost taste them…

INGREDIENTS

1.2kg of prawns (large)

2 pieces of bay leaf

10g black pepper

3 litres of lager (dark)

1kg fennel

150g caraway seeds

30g kosher salt

1 orange

50ml of honey

METHOD 

  1. Mix beer and spices. Simmer together in a pot and slowly simmer
  2. Cut the fennel into cubes and add the orange to the pot
  3. Add prawns and honey and bring to a boil – don’t wash the prawns before
  4. Remove pot from heat and allow to cool. Seal it and and allow prawns to ferment for a few hours
  5. Remove the prawns and strain the liquid – pour the strained stock back over the prawns and reheat
  6. Add cold butter cubes to the pot and allow it to melt
  7. Serve with some toasted bread

 

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