About the Recipe
Guest Recipe by Chef: Tom Kerridge, Michelin-starred chef who has hosted or appeared on a number of TV food programmes including Great British Menu, Masterchef and Saturday Kitchen Recipe from Tom Kerridge’s Best Ever Dishes
100g brown bread, cut into cubes
Olive oil, for baking the croutons
1 small iceberg lettuce
1–2 lemons, enough for 10 segments (see method)
2 celery sticks, tough strings removed
thinly sliced 2 tablespoons finely chopped chives
16 large, fat langoustines, cooked and peeled
½ teaspoon smoked paprika
Salt and freshly ground white pepper
For the Marie Rose sauce:
50g tomato ketchup
Squeeze of lemon juice
1 teaspoon brandy
3 splashes of Worcestershire sauce
2 splashes of Tabasco sauce
Pinch of cayenne pepper
For the Garnish:
Tiny parsley sprigs
Teaspoonfuls of Danish Black Caviar
First make the Marie Rose sauce by mixing all of the ingredients together in a large bowl. Season to taste with salt and white pepper, put into a clean container and refrigerate until needed.
Preheat the oven to 180°C/Gas Mark 4.
Put the brown bread cubes on a baking tray, trickle over a little olive oil and toss to coat. Bake until crisp for about 8 to 10 minutes. Remove from the oven and season while still warm season with salt and white pepper.
Take the outer leaves from the iceberg lettuce and line four individual serving bowls with them.
Thinly slice the remaining iceberg lettuce and put it into a large mixing bowl.
Trim the ends from the lemon and stand it upright on a chopping board. With a small, sharp knife work your way around the fruit, cutting away the peel and outer membrane. Cut the fleshy segments from the inner membrane then lay them out on a roasting tray and give them a blast with a blowtorch until they are charred and blackened.
Lift them from the tray and add them to the sliced lettuce.
Add the croutons, celery and chives to the lettuce.
Put a couple of tablespoons of the Marie Rose sauce in the bowl and mix together. Season to taste.
Divide the mixture between serving bowls and place four langoustines on top of each.
Trickle on a little more sauce, dust with smoked paprika and serve.
G arnish with tiny sprigs of parsley and a teaspoonful of black Danish Caviar.