The sea lavender pesto. Wash the sea lavender thoroughly and remove the stalks. Chop the leaves into strips and stir fry them in some butter. Make a classic pesto with basil, garlic, roasted pine nuts, Parmesan and olive oil. Mix with the fried sea lavender strips. The saffron sauce. Take equal amounts of highly reduced fish stock and cream. Add a glass of dry rosé wine and a generous splash of white balsamic vinegar. Let it boil down. Season with salt, pepper, saffron threads and a tablespoon of turmeric to enhance the colour. Thicken the sauce if desired.

The king prawns. Keep one nicely cooked piece of it per plate. Cut off the blades and legs. Cut open the back and remove the intestinal tract. Strip the rest of the prawns of their armor and remove the intestinal tracts as well. Heat a few tablespoons of the pesto in a pan with an extra splash of olive oil and fry the peeled king prawns in it. Other preparations. Cook the linguine according to the package instructions or make your own pasta. Cut a few cherry tomatoes in half. Make Parmesan shavings. Fry a few beautiful sea lavender leaves very briefly in a spoonful of olive oil. Let it drain. Remove a few leaves of washed flat-leaf parsley from their stems. On the dinner plate. Mix the pasta with the prawns. Pour a mirror saffron sauce onto warmed up dinner plates. Place a not too large amount of rolled up linguine with a few shrimps on top. Place a tablespoon of warm pesto on top. Finish according to your own inspiration with the cherry tomatoes, fried sea lavender, parsley and Parmesan shavings.