Jumbo Gambas à la Plancha, Fennel with White Balsamic Vinegar

Jumbo Gambas à la Plancha, Fennel with White Balsamic Vinegar
Serves 4

4 Gambas
1 fennel bulb
120 g reduced crushed tomato
30 g honey
1 dl Xeres vinegar

salt, pepper, cumin, Fallot gingerbread mustard, olive oil, white balsamic vinegar

Shell the gambas and set them aside in the fridge.
Wash and slice the fennel. Cook it in a sauté pan, covered on a high heat, with the olive oil, fleur de sel (sea salt), covered with white balsamic vinegar, for 5 mins.
Lightly brown the honey, deglaze it with the Xeres vinegar, add the reduced crushed tomato and the cumin. Season off the heat. Add the Fallot gingerbread mustard at your convenience. Your ketchup is now ready.
Grill the gambas à la plancha and serve.

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