CRISPY CORNOUAILLE LANGOUSTINE
By Sebastien Lepinoy, chef de cuisine of Les Amis
For the Caesar dressing: 35g anchovies, diced 1 clove garlic, diced 20ml lemon juice 60ml olive oil 20ml sherry vinegar 2 tsp Worcestershire sauce 300g mayonnaise A dash of salt and black pepper For the Folichonne (Crazy) salad: 40g mizuna 20g baby romaine 4 tbsp croutons 4 tbsp deep-fried whitebait
cup nori (dried seaweed) flakes 1 piece nori, thinly sliced 4 frozen langoustine, thawed, shelled and veins removed 1 piece feuilles de brick, cut into 4 pieces 1 Mix all the ingredients for the Caesar dressing and set aside. 2 To make the salad, mix the mizuna and baby romaine, and toss with the Caesar dressing. Top with croutons, whitebait and nori flakes. 3 Place strips of nori on the langoustine to make a criss-cross pattern. 4 Place a langoustine on a piece of feuille de brick and roll it up. Secure the ends with a toothpick and deepfry until golden and crisp. Serve with the salad on the side.