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 breadcrumbs
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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James Martin is joined by top chefs Mark Sargeant and Ben Tish and wine expert Olly Smith.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.