| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Superchefs | 4 | servings | |
INGREDIENTS
| 1 | kg | Small lingoustines; peel and slice in |
| ; small pieces | ||
| 1 | sm | Carrot |
| 2 | Sticks celery | |
| 1 | sm | Onion |
| 1 | sm | White of leek |
| 1 | Glass white wine | |
| 10 | Black peppercorns | |
| 1 | Bay leaf | |
| 2 | tb | White wine vinegar |
| 4 | pt | Water |
| 1 | Sliced lemon | |
| 1 | Sprig parsley | |
| Dill stalks | ||
| 1 | tb | Coarse sea salt |
| 6 | tb | Mayonnaise |
| 1 | tb | Heinz tomato ketchup |
| 1 | ds | Worchester sauce |
| 1 | ds | Tabasco |
| 1 | tb | Cognac |
| Lemon juice | ||
| 1 | pn | Paprika |
| Salt | ||
| 2 | Little gem lettuce | |
| 1 | Spring onion; thinly sliced | |
| 2 | Plum tomatoes | |
| 1/3 | Cucumber; peeled, and thinly | |
| ; diced) | ||
| 1 | Lemon | |
| 1 | tb | Paprika |
| 1 | Egg white | |
| 1 | Sprig dill |
INSTRUCTIONS
SAUCE SALAD Place all the ingredients, except the langoustines into a deep saucepan, bring to the boil and simmer for 15 to 20 mintues. Bring back and plunge in the langoustine for 2 to 3 mintues. Remove and cool. Peel the tails, but keep 4 whole aside for garnish. Prepare the cocktail sauce by mixing together all the sauce ingredients. Season to taste with a little salt, lemon juice and paprika then set aside. Prepare the salad by tossing together all the salad ingredients, season lightly with a little salt and lemon juice. First prepare the goblets or glasses by lightly beating the egg white with a fork and dip the rim into the egg white and then into the paprika, set aside. Gently divide the salad between the 4 goblets and equally divide the langoustine tails, season with a little lemon juice, spoon over the cocktail sauce, garnish with a little dill and serve with a wedge of lemon. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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