Delos Prawns

Method

1. In a pan, add all the ingredients for the celery root puree and bring to a simmer for at least 10-15 minutes until the celery is tender. Discard the herbs and blend to a smooth puree. Pass through a sieve and set aside. 
2. Reduce the shell stock and double cream to half. Add in cold butter and emulsify for a smooth glaze. Season well. 
3. Boil the potatoes until they break apart. Peel and pass through a sieve. 
4. Dust with flour. Add egg yolk, cold butter and parmesan and gently fold to form a dough. 
5. Rest and portion the dough into dumplings, set aside.
6. For the pickled fennel, place all the ingredients except the fennel into a pan and bring to a simmer. 
7. Add in the fennel to the hot brining liquor and let it cool.
8. Prepare the Delos king prawns by removing the tails and place in a tray. 

To plate the dish 

1. In a pot of salted simmering water, blanch the dumplings until they rise to the top 
2. Add the dumplings to a pan with butter and shellfish glaze.
3. Heat a pan with butter and poach the prawns until opaque.
4. Grate in lemon zest for that fresh flavour and season with salt and lemon juice 
5. Smear the celeriac puree on the bottom, place the prawns and the dumplings and garnish with fennel fronds parsley and pickled fennel.