Ingredients

• 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

Directions

• 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.