CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	Sami	Coxon’s kit, Coxon2	2	servings

INGREDIENTS

8		Portions of Langoustines; (save 1 head on)
1	pt	Fish stock
1		Star anise; crushed
1	tb	Freshly squeezed lemon juice
1/2		Bulb fennel head; chopped
1	tb	Mayonnaise
1	tb	Double cream
2	tb	Tomato sauce
1/4		Chilli pepper; chopped finely
1	tb	Brandy
1/2		Cucumber; spaghetti
1/2		Lemon juice
1	ts	Parsley; chopped
2	ts	Balsamic vinegar

INSTRUCTIONS

Place the langoustines, fish stock, star anise, lemon juice, fennel head,
fennel bulb into a tray and bring to the boil. Then reduce to a simmer.
Remove the heads, shell and de-vein the langoustine. Place into poaching
liquor and cook for approximately 35 minutes (depending on size). Remove
with a spider or perforated spoon and cool.
Mix all the ingredients together and either leave chunky or pass through a
fine sieve.
Place a little cucumber spaghetti to the base of the glass. Top with the
langoustines, coat with the sauce and top with more cucumber spaghetti.
Decorate and serve immediately.
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