| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
New, Superchefs |
1 |
servings |
INGREDIENTS
| 3 |
|
80 g; (2 3/4oz) prawns, |
|
|
; shelled |
| 300 |
ml |
Lobster base; (10 1/2fl oz) |
| 1 |
|
Carrot |
| 1/2 |
bn |
Chives |
| 1 |
|
Celeriac |
| 9 |
|
Headless gambas cooked prawns |
| 300 |
ml |
Olive oil; (10 1/2fl oz) |
| 100 |
ml |
Sherry vinegar; (3 1/2fl oz) |
| 100 |
ml |
Tomato ketchup; (3 1/2fl oz) |
| 250 |
ml |
Chateau challon; (8 3/4fl oz) |
| 600 |
ml |
Double cream; (21fl oz) |
| 1 |
pk |
Mixed salad |
| 500 |
g |
Chopped hazelnuts; (17 1/2oz) |
INSTRUCTIONS
Julienne celeriac. Cut the carrot and celeriac into brunoise. Whisk the
oil, ketchup and sherry vinegar. Add brunoise. Reduce chateau challon, add
the lobster base then place on ice. Whip the cream and season. Fold in the
cold lobster base. Deep fry julienne celeriac. Mix the prawns with the
cocktail sauce. Dress dish.
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Converted by MM_Buster v2.0l.
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