Leith's prawn cocktail
4 servings
Ingredients
| Quantity | 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 | |
Directions
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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