Dublin Bay Prawns in Stock

Serves 4
Preparation time: 35 minutes
Cooking time: 50 minutes

16 large raw Dublin Bay prawns
4 fresh sage leaves
2 sprigs fresh thyme
1 teaspoon caraway seeds
1 teaspoon sesame seeds
2 shallots
Espelette chilli pepper
3.5 oz dandelion leaves

For the sauce:
½ oz coarse unrefined salt
1 teaspoon cider vinegar
1 teaspoon lemon juice
2 tablespoons carrot juice
1 dash green Tabasco
1 dash Worcestershire sauce
Milled pepper

Preparing the stock
Shell the raw Dublin Bay prawns, remove the black insides, trim the tails, and keep them in the fridge. Crush the Dublin Bay prawns' shells, put them in a saucepan, cover with water, and add a little salt. Bring to a boil, and cook for 20 minutes on a low heat. Strain, then reduce the stock down to half.

Preparing the garnish
Preheat the oven to 248 degrees and dry the sage leaves, thyme sprigs, and caraway seeds in the oven for 10 minutes. Very lightly grill the sesame seeds in a frying pan. Peel the shallots and chop them finely. Mix all of these ingredients with a little Espelette chilli pepper.

Preparing the sauce
Dissolve the coarse unrefined salt in the cider vinegar and lemon juice. Season with pepper, and add the carrot juice. Whisk well before adding the green Tabasco and Worcestershire sauce, constantly whisking in order to obtain a smooth, even sauce.

Preparing the dandelion leaves
Sort, wash, and remove excess water from the dandelion leaves. Cover them with the carrot juice sauce.

Cooking the Dublin Bay prawns
Bring the reduced Dublin Bay prawn liquid to boil, season the reserved tails with salt and pepper and plunge them into the stock for 5 minutes. Strain.

Presentation
Arrange the Dublin Bay prawn tails upright in a dish, surround them with the dandelion salad, and sprinkle the seeds and seasoning on top.