Fennel with North Sea Shrimp, Bisque Crémeux and Dashi-Dill Vinaigrette

Fennel compote

1. Cut the fennel into fine brunoise.
2. Sauté in olive oil, add the saffron after 2 minutes.
3. Deglaze with lemon juice and white wine.
4. Let simmer gently until the liquid has almost evaporated.

Dill oil

1. Blend dill, spinach, oil and salt until smooth.
2. Heat to 73°C and hang in a straining cloth or clean tea towel in a sieve.
3. Let the oil drip through slowly. Collect the bright green oil. This will later form the vinaigrette.

Dashi vinaigrette

1. Heat the stock with kombu and mushrooms to just below boiling point.
2. Let steep for 20 minutes.
3. Add the bonito flakes and let steep for 1 hour.
4. Strain and reduce to ¼ of the original volume.
5. Stir in the crème fraîche until smooth.

Bisque crémeux

1. Heat the lobster bisque with eggs and egg yolk to 67°C.
2. Stir in the soaked gelatin and then the butter until fully incorporated.
3. Let set in a ring mold or piping bag (minimum 3 hours refrigerated).

Fried shrimp

1. Heat the frying oil to 140°C.
2. Fry 10 whole shrimp at a time until they stop bubbling (2 to 3 minutes). Drain on paper towels.

Plating and serving

1. Place the warm fennel compote in a round cutter on the plate.
2. Press lightly with a tonic stamper.
3. Pipe the crémeux in a ring approximately 0.5 centimeters thick around the fennel.
4. Arrange the North Sea shrimp in a circle, with the thick end facing outward.
5. Pipe a small dollop of crémeux in the center and place 1 or 2 fried shrimp upright in it.
6. Garnish with bronze fennel or dill sprigs.
7. Mix the dashi vinaigrette with the dill oil and spoon this around the dish as vinaigrette.

Enjoy your meal!