We're both big fans of Otolith's products. Murat was at Market a few weeks back with a few sizes of spot prawns. I was too late for the big ones but I did snag a bag of the mediums. They were in the 21-25 range.
Pot pie probably isn't the best way to utilize these fantastic sweeties. But, from my fridge, I wanted to include a few prime root veggies and a ball of pastry dough. So a pot pie right?
The raw prawns went into ramekins, with roasted celeriac, turnips, fennel along with sauteed leeks and crimini's, layered between veggies. I topped the ramekins with a circle of pastry dough. I did not line the ramekin.
This baked up real nice. The root veggies and shrimp are happy partners. A dose of Pernod amped up the fennel note. I used a little guanciale to bring a porky base note to the assemblage. These got broken into so quickly I didn't get a chance to take a pic of the finished dish.
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