Cook the samphire in water until tender, then add the spinach and drain, blend in a food processor with the cream and garlic, blend to a smooth paste. Set aside.
For the blanched samphire, simply cook the samphire in water in a pan with the star anise for a few minutes, take out the star anise and drain.
To make the prawn mousse place the shelled king prawns, salmon trimmings, cayenne pepper, egg white, lemon juice, blanched samphire and only 50ml of the cream into a food processor and blend to a fine purée. Remove then fold in the remaining cream.
Add the samphire to the mousse, and then place on top of the fish. Wrap in cling film them steam for 8 min.
Colour the veg in a pan, add the prawn heads, tomato purée, tomato, peppercorns, tarragon, fish stock and cream, cook for 10-15 min to reduce the liquid. Take off the heat, remove the prawn heads and set aside to rest. Blend with a hand blender to make a sauce.
Make a bed for the fish with the samphire/spinach mix. Place the fish on top, arrange the blanched samphire around the fish, pour in the broth and serve.
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