Prawn cocktail (2)
Instructions
Prepare mayonnaise: stir the egg yolk with mustard.
Stir the oil drop by drop, then a continuous thread.
When mayonnaise is consistent, add lemon juice, whiskey, cognac and 2 tablespoons chopped fennel.
Leave in the refrigerator.
Bring your court-bouillon to the boil, throw yourself through switch scampi.
Simmer sobbollendo from twelve to fifteen minutes, depending on size of shrimp.
Drain and let cool.
When the shrimp are cool, blend mayonnaise and sgusciateli.
Place the lettuce leaves in a large bowl, pour the preparation with prawns and serve immediately.
Suggested wine: Cortese di Gavi.
Ingredients and dosing for 4 persons
- 4 leaves of lettuce salad
- 2 tablespoons of fennel
- 2 teaspoons of whiskey
- 2 teaspoons of cognac
- 3 tablespoons of lemon juice
- 20 cl of olive oil
- 1 teaspoon of mustard
- 1 egg yolk
- 50 cl of court-bouillon
- 750 g of scampi