Ingredients
Caesar Dressing
35g anchovies
5g whole garlic
20g lemon juice
60g olive oil
20g sherry vinegar
6g wochesterhire
300g mayonnaise
Salt and pepper
Folichonne Salad
10g mizuna
5g baby romaine
Saute croutons
Deep fried sliver fish
Julienne Japanese seaweed
Crispy Langoustine
1 whole langoustine(40gdeshelled anddeveined)
Seaweed, julienne
A quarter piece of feuilles de brick
Method
Folichonne Salad
Toss 15 grams of side salad with 10grams of Caesar dressing. Place the salad into a desired bowl orplate. Top the salad with sautéed croutons, sliver fish and julienneseaweed.
Langoustine
Place a piece of julienned seaweed on the langoustine from the right to the left, at a 30° angle, to make it have a criss-cross angle. After that, roll the langoustine into the feuilles de brick. Lock the ends with a toothpick.
Deep fry the langoustine for 40 seconds, and at 170°C. Season the langoustine lightly with salt. Serve langoustine alongside the folichonne salad.