Steamed prawns, spicy broth, and apple sauce

1. Shell the prawns, keeping the tails intact. Save the heads and shells for the broth.
2. Gently devein the backs, then butterfly the prawns.

Preparing the broth

1. Peel and chop the shallot
2. Remove the zest from the lemon and squeeze out the juice. Set aside.
3. Peel the tomatoes (plunge in boiling water for 30 seconds and then in iced water before peeling), then cut them into quarters, remove the seeds, and cut the quarters into small (5 mm) cubes
4. Trim the base of the fennel, cut the outer leaves in strips then slice the core with a mandolin
5. Remove the large leaves from the cabbage and use them to line the bottom of the pressure cooker basket. Slice the remaining cabbage into thin strips
6. Heat the olive oil in the bottom of the pressure cooker, then sweat the prawn shells. Add the shallot, diced tomato, and fennel and let sweat for a few minutes.
7. Deglaze with cognac and reduce until dry. Add the white wine and reduce until dry.
8. Add 5 lemon zests, 65 cl (2 and 3/4 cups) of water, salt, and the 2 long peppers
9. Close the lid and cook. When the steam starts to escape, lower the heat and cook for 8 minutes
10. Remove the pressure cooker from the heat. Depressurize before opening
11. Season the chopped cabbage with salt, pepper, and olive oil. Add the chopped cabbage to the steam basket (over the leaves), then add the raw prawns
12. Put the steam basket back in the cooker with the broth
13. Close the lid and cook. When the steam starts to escape, lower the heat and cook for 2 minutes
14. Remove the pressure cooker from the heat. Depressurize before opening
15. Place the basket over a bowl to drain and strain the broth. Season as needed

Apple sauce: Peel and dice the apple and mix with the yogurt, lemon juice, salt, and pepper

On a soup plate, arrange the cooked sliced cabbage, the sliced raw fennel seasoned with lemon juice, olive oil, salt, and pepper, and the prawns. Serve the broth and apple sauce on the side and enjoy!