| 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.
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