Crab and zucchini flower fritters with crab essence, baby globe artichoke stuffed with prawn

METHOD

For the essence

1. Heat a large pan until smoking hot. Put in the prawn heads and stir quickly.
2. Turn down the heat slightly and add the carrot, onion, leek, fennel, garlic and thyme and sweat until softened.
3. Add the tomato paste and cook for 2 minutes, stirring constantly.
4. Add the cognac and flame then pour in the white wine. Cover with water, add the orange and bring to the boil, then simmer for 30 minutes.
5. Allow to cool slightly and then blend and pass through a fine sieve. Reduce by 75% and pass again.

For the artichokes

1. Trim the stem off at the base and peel away the tough outer leaves. Place in a pot and cover with water and the lemon juice. Bring to the boil and simmer until tender.
2. Allow to cool in the acidulated water.
3. Season prawns then add the chopped chervil and stuff into the artichoke.
4. Top with a teaspoon of salmon pearls.

For the fritters

1. Add the cream and saffron to pot and bring to the boil.
2. Allow to cool completely.
3. Combine the crab, saffron cream, chives and season.
4. Remove the stamen from the flowers and pipe the crab mix inside.
5. Combine the flours together and whisk in the soda water.
6. Dip the flowers in the batter and then deep fry in the cottonseed oil at 180ºC for 2 minutes.
7. Drain on absorbent towel and serve with the crab essence and stuffed artichoke.