5g whole garlic
20g lemon juice
60g olive oil
20g sherry vinegar
Salt and pepper
5g baby romaine
Deep fried sliver fish
Julienne Japanese seaweed
1 whole langoustine(40gdeshelled anddeveined)
A quarter piece of feuilles de brick
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.
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.