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Meats Sami New, Superchefs 1 Servings

INGREDIENTS

6 Langoustine tails
2 T Olive oil
3 Good handfuls of mixed salad
leaves rocket frissee
and
radicchio
2 Leaves mint, finely chopped
2 Sprigs dill, finely chopped
6 Leaves of basil, finely
chopped
2 Sprigs coriander, finely
chopped
1 Shallot, peeled and finely
diced
2 T Balsamic vinegar
2 T Water
2 T Olive oil
1 Carrot, finely peeled and
sliced
1 Carrot, rinsed and cut into
fine strips
1 Carrot, cut into strips
1 Ripe beefsteak tomato
2 T Olive oil

INSTRUCTIONS

Wash and dry all of the salad leaves. Set aside.  Heat the oil in a
deep fryer at 180øC/350øF. Deep fry the carrots,  courgettes and
leeks until lightly browned and crisp, then drain them  on kitchen
roll. Pure the tomato with a little water and olive oil,  then strain
through a fine sieve and season to taste. Heat a small  pan with the
light olive oil and pan fry the langoustines for about 2  minutes,
season well and keep warm.  Make a vinaigrette with the balsamic
vinegar, water and olive oil,  toss the salads and herbs through this
and season well with salt and  pepper.  Serve the salad with the
langoustines, vegetables and tomato coulis  around the outside.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1053
Calories From Fat: 764
Total Fat: 86.8g
Cholesterol: 0mg
Sodium: 1565.3mg
Potassium: 2921.2mg
Carbohydrates: 61.3g
Fiber: 35.2g
Sugar: 15.5g
Protein: 28.3g


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