Scenic Eclipse chef, Tom Gotter, created this recipe to recreate the flavours of the Nordics. We think it’s the perfect dish for those al fresco evening meals in the garden that are so close, we can almost taste them…
INGREDIENTS
1.2kg of prawns (large)
2 pieces of bay leaf
10g black pepper
3 litres of lager (dark)
1kg fennel
150g caraway seeds
30g kosher salt
1 orange
50ml of honey
METHOD
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