Warm King Prawn Salad, Lemon Beurre Blanc, Tomato Confit, Champagne Vinaigrette.  This is a gentle, warming salad that showcases traditional French techniques that are easily accomplished in the home kitchen.


  • 2 avocadoes

  • ½ bunch coriander

  • splash of Tabasco

  • 8-10 peeled, cooked king prawns

  • 2 small carrots

  • 1 Roma tomato

  • 1 head of baby fennel

  • 1 head of frisse salad

  • 300ml single cream

  • 200g butter

  • 100ml white wine

  • 200ml fish stock

  • 1 bay leaf

  • 7 sprigs thyme

  • 5 black peppercorns

  • 50ml sherry vinegar

  • 500ml fish stock


  • 1.

    Preheat oven to 60 degrees Celsius.

  • 2.

    Slice tomato into quarters, then coat each with the leaves from 1 sprig of thyme, salt, pepper and olive oil. Roast in oven for 2 hours, until dry.

  • 3.

    Using a food processor, blend avocado, coriander and Tabasco with a touch of salt until it forms a smooth paste.

  • 4.

    Using a mandolin, thinly slice the fennel. Using a peeler, peel strips off the carrots. Pick the small leaves of the frisse to use for your garnish, but discard the bitter stalks.

  • 5.

    Create a beurre blanc by combining the wine, vinegar, black peppercorns and herbs in a pot, and then bring to the boil. Once boiling, take off the heat and set aside to infuse for 20 minutes.

  • 6.

    Once your beurre blanc has infused, gently bring the cream to a simmer until it has reduced by half. Then add in 20ml of your vinegar reduction and emulsify the butter into the cream.

  • 7.

    Finally, heat the prawns in fish stock prior to serving.

  • 8.

    To assemble, take two serving plates and quenelle four small spoons of the avocado mousse in a cross formation in the centre of each, then arrange the tomato quarters to lean against the sides of the quenelles.

  • 9.

    In a bowl, mix the carrot, fennel and frisse together, then dress with extra virgin olive oil and a squeeze of lemon juice. Place prawns on top of the tomatoes and spoon on 2 teaspoons of beurre blanc per prawn.

  • 10.

    Place a small portion of the frisse on top to finish.

  • 11.

    Bon appetite!


Ananas Bar & Brasserie has a week-long line up of food and wine events from July 8 – July 14 to celebrate Bastille Day. For more information go to:

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