- 2 tbsp olive oil
- 1 shallot, peeled, finely chopped
- 1 anchovy fillet, chopped
- ½ tsp finely chopped red chilli
- 1 garlic, peeled, finely chopped
- 5 king prawns, peeled, heads and tails left on
- 100ml/3½fl oz dry white wine
- 200ml/7¼fl oz fish soup
- 1 tbsp chopped fresh flatleaf parsley
- 1 tbsp persillade (equal quantities of finely chopped garlic and parsley)
- 1 tbsp breadcrumbs
- 6 garlic cloves, cut in half
- 1 tbsp Dijon mustard
- 125ml/4½fl oz extra virgin olive oil
- pinch ground espelette pepper (or pinch paprika and cayenne pepper)
- 1 lemon, juice only
- 50ml/1¾fl oz sherry vinegar
- 200ml/7¼fl oz olive oil
- 1 tsp Dijon mustard
- 1 shallot, peeled, finely diced
- 2 Little Gem lettuces, leaves separated
- 25g/1oz dandelion leaves
- 1 bunch watercress
- 1 tbsp chopped fresh tarragon
- 1 tbsp chopped fresh chervil
- 1 tbsp chopped fresh mint
- 4 slices toasted sourdough bread
- For the al cremat, heat the oil in a lidded frying pan and fry the shallot, anchovy, chilli and garlic for 30 seconds. Stir in the prawns.
- Add the wine and stir well. Continue to cook until the volume of the liquid has reduced by three-quarters. Add the fish soup, cover with a lid and cook for three minutes.
- Remove the lid and add the parsley and persillade; cover and cook for a further 30 seconds. Set aside.
- For the aioli, crush the garlic and salt in a pestle and mortar to a paste. Transfer the mixture to a bowl and whisk in the Dijon mustard. Gradually whisk in the olive oil, a little at a time, until the mixture resembles mayonnaise. Set aside.
- For the Little Gem, dandelion and watercress salad, whisk the sherry vinegar, olive oil, Dijon mustard, shallot and salt and freshly ground black pepper in a small bowl. Place the Little Gem lettuce, dandelion, watercress and herbs into a large bowl, pour over the dressing and mix until well combined.
- To serve, add the espelette pepper and lemon juice to the aioli and mix until well combined. Spoon into a small bowl.
- Spoon the al cremat onto each of two serving plates. Serve the the Little Gem, dandelion and watercress salad, aioli and toast alongside.