Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 3 \N | 80 g; (2 3/4oz) prawns, |
| \N \N | ; shelled |
| 300 millilitres | Lobster base; (10 1/2fl oz) |
| 1 \N | Carrot |
| ½ bunch | Chives |
| 1 \N | Celeriac |
| 9 \N | Headless gambas cooked prawns |
| 300 millilitres | Olive oil; (10 1/2fl oz) |
| 100 millilitres | Sherry vinegar; (3 1/2fl oz) |
| 100 millilitres | Tomato ketchup; (3 1/2fl oz) |
| 250 millilitres | Chateau challon; (8 3/4fl oz) |
| 600 millilitres | Double cream; (21fl oz) |
| 1 pack | Mixed salad |
| 500 grams | Chopped hazelnuts; (17 1/2oz) |
Julienne celeriac. Cut the carrot and celeriac into brunoise. Whisk the oil, ketchup and sherry vinegar. Add brunoise. Reduce chateau challon, add the lobster base then place on ice. Whip the cream and season. Fold in the cold lobster base. Deep fry julienne celeriac. Mix the prawns with the cocktail sauce. Dress dish.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.