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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