CRISPY CORNOUAILLE LAN­GOUS­TINE

Simply Her (Singapore) - - Home & Food Recipes -

By Se­bastien Lepinoy, chef de cui­sine of Les Amis

Serves 4

IN­GRE­DI­ENTS

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.

DI­REC­TIONS

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