John Williams' Dublin Bay Prawns

Ingredients

• 12 Dublin Bay Prawns (live raw langoustines)
• 1 x quantity Cauliflower puree
• 1 onion, chopped
• 1 leek, trimmed, cleaned and chipped
• 1 fennel bulb, trimmed and chopped
• 1 carrot, finely sliced
• 20ml white wine
• 1 litre 1 ¾ pint, water
• 1 bay leaf
• 1 bouquet garni
• 1tsp fennel seeds
• 1 star anise
• 1tbsp white wine vinegar
• 5 black peppercorns
• ½ lemon sliced
• 4 baby carrots
• 20g pearly onions
• 20g celery batons
• 20g trimmed and finely slice fennel bulb
• 50g butter
• 80g shallots, chopped
• 40ml vermouth
• 100ml chicken stock
• 1 tbsp veg stock
• 1 tbsp double cream
• A pinch of espellet pepper
• 1 tsp chervil, chopped
• 1tsp chives, chopped
• 10 tarragon sprigs
• ½ lemon, juice
• Sea salt flakes
• 8 bronze or green fennel sprigs
• 8 lovage cress sprigs