All Cremat With A Little Gem, Dandelion And Watercress Salad Served With Aioli

Ingredients

Ingredients For the all cremat
  • 2 tbsp olive oil

  • 1 shallot, peeled, finely chopped

  • 1 anchovy fillet, chopped

  • ½ tsp finely chopped red chilli

  • 1 garlic, peeled, finely chopped

  • 5 king prawns, peeled, heads and tails left on

  • 100ml/3½fl oz dry white wine

  • 200ml/7¼fl oz fish soup

  • 1 tbsp chopped fresh flatleaf parsley

  • 1 tbsp persillade (equal quantities of finely chopped garlic and parsley)

  • 1 tbsp breadcrumbs

For the aioli
  • 6 garlic cloves, cut in half

  • 1 tbsp Dijon mustard

  • 125ml/4½fl oz extra virgin olive oil

  • pinch ground espelette pepper (or pinch paprika and cayenne pepper)

  • 1 lemon, juice only

For the Little Gem, dandelion and watercress salad
  • 50ml/1¾fl oz sherry vinegar

  • 200ml/7¼fl oz olive oil

  • 1 tsp Dijon mustard

  • 1 shallot, peeled, finely diced

  • 2 Little Gem lettuces, leaves separated

  • 25g/1oz dandelion leaves

  • 1 bunch watercress

  • 1 tbsp chopped fresh tarragon

  • 1 tbsp chopped fresh chervil

  • 1 tbsp chopped fresh mint

To serve
  • 4 slices toasted sourdough bread

Description

Recipe Uses 2 Tbsp Olive Oil, 1 Shallot, Peeled, Finely Chopped, 1 Anchovy Fillet, Chopped, ½ Tsp Finely Chopped Red Chilli, 1 Garlic, Peeled, Finely...

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