Yield: 4 servings
|1 kilograms||Small lingoustines; peel and slice in|
|; small pieces|
|1 small||White of leek|
|1||Glass white wine|
|2 tablespoons||White wine vinegar|
|1 tablespoon||Coarse sea salt|
|1 tablespoon||Heinz tomato ketchup|
|1 dash||Worchester sauce|
|2||Little gem lettuce|
|1||Spring onion; thinly sliced|
|⅓||Cucumber; peeled, and thinly|
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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