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 |
⅓ | 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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.