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The paper crane by molly bang5/23/2023 ![]() ![]() Mix the mayonnaise, ketchup, anchovy essence (if using), Worcestershire sauce and a third of the fish stock (reserving the remainder for the aspic garnish). When the gelatine is entirely dissolved, remove the stock from the heat. Squeeze dry the soaked gelatine leaves and stir into the stock. ![]() Warm the fish stock to just below boiling point. Dice one of the eggs and add to the shellfish, along with the tomatoes. Soak the gelatine leaves in ice-cold water to soften.Įxtract the lobster meat and chop this and the prawns into 0.5cm pieces. Micro herb leaves, for decoration (optional).10g (¼oz) parsley, blanched and chopped.A splash of anchovy essence or sauce (optional).3 plum tomatoes, peeled, deseeded and diced.3 free-range hard-boiled eggs (or use quail’s eggs).75g (2¾oz) cooked and peeled prawns, plus extra to garnish.2 x 500g (1lb 2oz) cooked Scottish lobsters. ![]()
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