Instructions: Cut the fillets of Flounder lengthways and tie into knots. Peel the tiger prawns removing the shells from the tail end.

Boil the baby fennel and carrots in salted water and refresh. Fry the garlic in a little butter and then remove.

Season the Flounder and tiger prawns and fry in the butter. Remove from the pan and keep warm. Add the white wine and reduce by half. Add the saffron and cream and reduce. Season with salt and pepper and the lemon juice.

Reheat the fennel and carrots in butter and season.

Pour the sauce onto a plate, arrange the Flounder, langoustines and vegetables and sprinkle with the almonds and garnish with the herbs.

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