Bob Hart's McConnell prawn dish

Andrew McConnell, at his brilliant new restaurant Cutler & Co in Gertrude St,  serves a terrific salad of school prawns, a sort of an Asian coleslaw, under his grilled flathead fillets. Here�s how he makes it:

� Make dressing: pound 1/2 tsp thyme leaves in mortar with pinch salt. Whisk in 1tbs honey, 2tbs chardonnay vinegar, 100ml EV olive oil. Season with pinch white pepper.

� Shave 1/2 head fennel on mandolin or with sharp knife, slice 1/2 Chinese cabbage finely as for coleslaw. Chop 1/4 bunch dill, 1/4 bunch mint and fronds from fennel. Toss with fennel, cabbage and 3 finely sliced golden shallots. Refrigerate.

� Heat splash EV olive oil in hot, heavy pan. Add 300g peeled, green (raw) school prawns and saut� briefly. Drain on paper towel, season with sea salt, add to shredded salad with dressing. Toss, share between six plates and top with grilled fish fillets.