Recipe - Salad Of Langoustines With Crispy Vegetables And Herbs

MARINADE
100 ml White Wine Vinegar
100 ml Water
100 ml Dry Sherry
4 Allspice Berries
1 Bay Leaf
6 Peppercorns
1 Red Onion; (peeled and
cut or sliced up )
1 teaspoon Caster Sugar
4 Herrings; (gutted, boned and
; filleted)
6 Sprigs Dill

POTATO CAKES
225 g Potatoes; (cooked and
mashed)
Butter; (melted)
25 g Plain Flour
Salt and Freshly Ground
Black Pepper
100 g Lamb's Lettuce
100 g Rocket
50 g Baby Gem
125 ml Sour Cream
Fresh Dill; (to garnish)

1. Make the marinade, put all the ingredients into a saucepan and bring to
the boil, then simmer for about 2 minutes. Transfer to a bowl and leave
until complete cold.

2. Cut the herrings diagonally into 1 One half inch pieces and place in a large
bowl. Pour the marinade over the top, cover and refrigerate for at least 24
hours.

3. Preheat the oven to 190ºc. Put all the leaves in a large bowl and mix
together well. Make the potato cakes, mix the potatoes, butter and flour
together, season and push into an 12 x 9 inches tin (approximately 1 cm/
0.5 inch thick). Bake in the oven for 30 minutes or until crispy and
golden. 4. Using a round cutter, cut into four circles. Remove from oven,
using a small round cutter cut into four circle, return to the oven for 5
minutes.

5. Put all the leaves in a large bowl and mix together well.

6. To serve, scatter the leaves over four plates, place a potato circle on
top and then the marinated herrings. Spoon a little sour cream on the
herrings. Season with freshly ground black pepper and garnish with fresh
dill.

Converted by MC_Buster.

NOTES : Chef:Amanda Grant

Converted by MM_Buster v2.0l.