Leith's prawn cocktail

Yield: 4 servings

Measure Ingredient
1 kilograms Small lingoustines; peel and slice in
; small pieces
1 small Carrot
2 Sticks celery
1 small Onion
1 small White of leek
1 Glass white wine
10 Black peppercorns
1 Bay leaf
2 tablespoons White wine vinegar
4 pints Water
1 Sliced lemon
1 Sprig parsley
Dill stalks
1 tablespoon Coarse sea salt
6 tablespoons Mayonnaise
1 tablespoon Heinz tomato ketchup
1 dash Worchester sauce
1 dash Tabasco
1 tablespoon Cognac
Lemon juice
1 pinch Paprika
Salt
2 Little gem lettuce
1 Spring onion; thinly sliced
2 Plum tomatoes
Cucumber; peeled, and thinly
; diced)
1 Lemon
1 tablespoon Paprika
1 Egg white
1 Sprig dill

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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