King Prawns With Pernod, Tarragon And Feta
Head from the Middle East to the Far East with the newest book from famed chef Yotam Ottolenghi. Penned along with chef Ramael Scully of London hot spot Nopi, this collection of inventive recipes...
Ingredients
- 16 tiger or king prawns (about 21 ounces)
- 1 tablespoon thyme leaves
- 1 large clove garlic
- Finely grated zest of 1 large lemon
- 1/2 cup olive oil
- 4 1/4 ounces feta
- 1/2 teaspoon dried chili flakes
- 1 teaspoon dried oregano
- 4 baby fennel bulbs or 1 large bulb
- 3/4 cup pernod
- 2/3 cup vegetable stock
- 5 tablespoons unsalted butter
- 3/4 ounce tarragon
- 1/2 teaspoon sumac
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