Rinse the fennel bulbs, perhaps remove the outer skin and cut into very thin slices. This works best with a slicer or possibly a bread machine. Spread evenly in a circle on four plates. Sprinkle with juice of one lemon, season with salt and a tiny bit of olive oil over form. Let it soak through.
Spread the fried shrimp evenly on the fennel, season with salt and pepper, drizzle with a tiny bit of frying oil and sprinkle with the chopped parsley. Serve immediately.
Decorating tip: Roberto Carturan boils the crab tails heads briefly in salted water and garnishes the plates with one head each. However, crab tails heads are less attractive and not suitable for this purpose.
Info: – Shrimps/prawns/langustinos are mini lobsters from the deep sea, as cold as possible, with an exceptionally fine, clear flavor. They must be prepared as fresh as possible and handled very carefully. Frozen, they lose considerable quality and often taste mealy.
– Crab tails/giant shrimps/prawns belong to the crab family and come from fresh water as well as from the deep sea. Freshwater crawfish tails from Asia have recently attracted attention due to high pollution, so it is better to use deep-sea crawfish tails. They can also be of acceptable quality when frozen. They taste fresher if they are cooked undefrosted with
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