ENSALADA DE MEDALLONES DE CIGALAS CON ARËNKHA SELECTION

SALAD OF MEDALLIONS OF CRAYFISH WITH ARËNKHA SELECTION

INGREDIENTS:

  • 1 Oak leaf lettuce or red lollo
  • a small endive
  • 1/2kg of scampi
  • 1 pomegranate
  • 6 tablespoons of extra virgin olive oil
  • 2 tablespoons of cider vinegar
  • 2 very finely chopped chives
  • 1 hard boiled egg
  • Salt and pepper
  • 1 tablespoon of cognac
  • 1 can 145g Arënkha Selection

PREPARATION:

  1. Put the langoustines in a saucepan with boiling water and salt, remove from the heat when it boils again. Let it rest for 8 minutes and leave them draining. They are removed and left to drain.
  2. In the vinaigrette (prepared the day before by crushing the chopped chives with the egg, dill, salt and a pinch of pepper in a mortar and adding little by little the oil and then the vinegar and cognac) marinate the medallions of Norway lobster (cut the tails into 2-centimeter slices) in a cool place for at least 3 hours.
  3. In a bowl, alternately place the lettuce leaves and escarole with the pomegranate grains on top and the medallions with their vinaigrette to which you have to mix Arënkha Selection.

SERVINGS: 4