Prawns al cremat with a Little Gem, dandelion and watercress salad served with aioli

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For the all cremat

  • 2 tbsp olive oil
  • 1 shallot, peeled, finely chopped
  • 1 anchovy fillet, chopped
  • ½ tsp finely chopped red chilli
  • 1 garlic, peeled, finely chopped
  • 5 king prawns, peeled, heads and tails left on
  • 100ml/3½fl oz dry white wine
  • 200ml/7¼fl oz fish soup
  • 1 tbsp chopped fresh flatleaf parsley
  • 1 tbsp persillade (equal quantities of finely chopped garlic and parsley)
  • 1 tbsp breadcrumbs

For the aioli

For the Little Gem, dandelion and watercress salad

To serve