|40 g||Pitted olives|
|25 ml||Rosé Condiment|
|40 ml||Sicilian extra virgin olive oil|
|Fresh wild fennel|
|Salt and pepper|
Slice the fennel bulbs thinly and immerse this in ice water. Peel 2 oranges with a knife and cut into wedges. Squeeze the juice of one orange and emulsify it with the oil, rosé condiment, salt, and pepper.
Shell the prawns and remove the black thread of intestines from them
Drain and dry the fennel on paper towelling. Toss it with a very small amount of oil and place on a plate. Accompany the fennel with the orange wedges, the olives, cut in half, and the prawns.
Season well with the rosé condiment and emulsion and garnish with tufts of wild fennel and the poppy seeds.