Recipe preparation

• 1Rinse the fennel; keep the fluff for the marinade.
• 2Chisel them.
• 3Cut the fennel bulb to thin strips.
• 4After getting the orange zest for cooking the fennel, mix all the ingredients of the marinade together.
• 5Mix the raw prawn tails with the marinade in a salad bowl, then put it in the refrigerator for 15 minutes.
• 6Fill the water tank to the maximum volume.
• 7Put the fennel strips in a perforated tray.
• 8Add the orange zests and close it.
• 9Cook for 15 minutes.
• 10Shake dry the prawn tails and form 4 brochettes.
• 11Put them in a second tray and put it on top of the tray containing the fennel.
• 12Cook the whole thing for another 5 minutes.
• 13Move the cooked ingredients to a plate and let them cool.
• 14Sprinkle with the sesame seeds. Season the fennel with salt and pepper.
• 15Prepare the sauce by mixing the oil and the marmalade.
• 16Enjoy the prawn tail and the fennel with the sauce.