Recipe - Prawn Cocktail

8 Portions of Langoustines;
(save 1 head on)
1 pt Fish stock
1 Star anise; crushed
1 tablespoon Freshly squeezed lemon juice
One half Bulb fennel head; chopped
1 tablespoon Mayonnaise
1 tablespoon Double cream
2 tablespoon Tomato sauce
One fourth Chilli pepper; chopped
finely
1 tablespoon Brandy
One half Cucumber; spaghetti
One half Lemon juice
1 teaspoon Parsley; chopped
2 teaspoon Balsamic vinegar

Place the langoustines, fish stock, star anise, lemon juice, fennel head,
fennel bulb into a tray and bring to the boil. Then reduce to a simmer.
Remove the heads, shell and devein the langoustine. Place into poaching
liquor and cook for approximately 35 minutes (depending on size). Remove
with a spider or perforated spoon and cool.

Mix all the ingredients together and either leave chunky or pass through a
fine sieve.

Place a little cucumber spaghetti to the base of the glass. Top with the
langoustines, coat with the sauce and top with more cucumber spaghetti.

Decorate and serve immediately.

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