Marinated prawn and vegetable salad

For the marinated prawns.

Garnishes:

• Cook wild asparagus tips and carrots in the English style.
• Cook the mini fennel-bulbs and the onions for about 7 minutes and finish in the oven until they are caramelised.
• Place the completely cooked vegetables in the marinaded prawn mixture until covered and boil all together for a few seconds.
• Peel the pomegranate, remove the fruit and set aside.

For the orange sauce.

For the Pedro Ximénez sauce

• Add the Pedro Ximénez wine to sugar and reduce until the sauce is consistent.

For the pea sauce:

For the emulsified seafood sauce (this sauce is optional)

HOW TO PLATE UP

• Peel 4 prawns, leaving the tail on and leaving a head on one of them. arrange them on the plate, some lying down and others standing up to give height, place the vegetables (2 or 3 asparagus buds, 1 mini fennel bulb, 3 or 4 carrot balls, 2 onions and some fruits of the grenadine) among them.
• Decorate the dish with the sauces and some herbs to add some colour.