KOURA TŌHI

1 koura tail
1 litre water
3 slices Ploughmans
3 tablespoons plain mayo
5mls fish sauce
Half a fennel bulb
6 grams chervil
6 grams chives
6 grams dill
Olive Oil
Flaky salt
Salt and pepper to taste

1. Chop the green herbs.
2. Slice the fennel bulb into long, thin strips.
3.  Slowly cook the fennel in olive oil until it goes translucent then place in a bowl for later.
4. Remove the koura tail from the shell.
5. Bring water to the boil, season with the fish sauce, drop in the koura tail, then place on the lid and remove from the heat to sit for 3-4 minutes.
6. Remove the koura tail from the pot and let it rest for 10-15 minutes before placing it in the fridge to cool.
7. Once cooled, roughly chop into pieces before transferring into a large bowl with the juice of half the lemon.