Prawn, fennel, pickled green tomatoes
25 minutes, plus 2 days for picked tomatoes
Preparation time
42 minutes
Cooking time



16 green pawns

Sea Salt

1 tablespoon grapeseed oil


2 large fennel

1 star anise

1 teaspoon coriander seeds, crushed

½ cup olive oil

1 lemon, juice and zest

Fennel Puree

Fennel trimmings

1 large brown onion, roughly chopped

½ lemon, juiced

½ cup extra virgin olive oil

Sea Salt to taste

Pickled Green Tomatoes

1 kg green tomatoes

375 ml ale

300 ml white wine vinegar

200 g brown sugar

2 red chillies

2 red peppers, cut into quarters lengthways and deseeded

1 teaspoon mustard seeds

10 juniper berries

10 peppercorns

10 g salt

Miele Accessories


Green Prawns

  1. Pre-heat Grill on setting 2.
  2. Peel and devein prawns, then skewer up through the middle.
  3. Season the prawns with salt and grapeseed oil.
  4. Grill for 2 minutes on each side and then rest in a Warming Drawer


  1. Cut the tops off the fennel to the bulb. Reserve the fennel stems and leaves for the puree.
  2. Peel the bulbs using a vegetable peeler, cut in half lengthways, then cut each half into quarters, lengthways. You should be left with 16 fennel wedges.
  3. Place the fennel and remaining ingredients into a bag, vacuum seal and then Sous Vide at 85°C for 20 minutes, or until tender.

Fennel Puree

  1. Place all ingredients in a deep solid steam tray. Place in the Pressure Steam Oven and pressure steam at 120°C for 20 minutes.
  2. Remove from the Pressure Steam Oven, empty the contents of the bag into a food processor and puree until smooth. Season to taste.

Pickled Green Tomatoes

  1. Sterilise a large jar with a sealable lid by placing on its side on a wire rack in the Steam Oven and steam at 100°C for 15 minutes.
  2. Place all ingredients, except the tomatoes, in a large saucepan on high heat, Induction setting 9 and bring to the boil.
  3. Pour over the tomatoes. Place in the sterilised jar, seal and refrigerate for several days before using.

To Serve

  1. Place a generous dollop of fennel puree on each plate, then place 4 prawns next to the puree, place 4 fennel wedges on each plate.
  2. Slice the green pickled tomatoes lengthways and place over the fennel. Drizzle with fennel juices and extra virgin olive oil and serve.


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