Prawn cocktail
2 servings
Ingredients
| Quantity | 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 |
Directions
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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