Prawn cocktail

Yield: 2 servings

Measure Ingredient
8 Portions of Langoustines; (save 1 head on)
1 pint Fish stock
1 Star anise; crushed
1 tablespoon Freshly squeezed lemon juice
½ Bulb fennel head; chopped
1 tablespoon Mayonnaise
1 tablespoon Double cream
2 tablespoons Tomato sauce
¼ Chilli pepper; chopped finely
1 tablespoon Brandy
½ Cucumber; spaghetti
½ Lemon juice
1 teaspoon Parsley; chopped
2 teaspoons Balsamic vinegar

Place the langoustines, fish stock, star anise, lemon juice, fennel head, fennel bulb into a tray and bring to the boil. Then reduce to a simmer.

Remove the heads, shell and de-vein the langoustine. Place into poaching liquor and cook for approximately 35 minutes (depending on size). Remove with a spider or perforated spoon and cool.

Mix all the ingredients together and either leave chunky or pass through a fine sieve.

Place a little cucumber spaghetti to the base of the glass. Top with the langoustines, coat with the sauce and top with more cucumber spaghetti.

Decorate and serve immediately. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network

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