30 Hot Scampi Salad, with Mangetout Peas

Name: Hot Scampi Salad, with Mangetout Peas
Yield: For two people
Cuisine: French
Ingredients: 3 litres (5¼ pints) water and 60 g (2 oz) coarse salt; 16 fresh scampi (Dublin Bay prawns); 1 litre (1¾ pints) water and 15 g (½ oz) course salt; 100 g (3½ oz) mangetout peas, topped and tailed; 12 asparagus tips, fresh or tinned; 100 g (3½ oz) fresh morels (morilles) or 15 g (½ oz) dried morels soaked in water; ½ lemon; 7 tablespoons water; salt and pepper; 1 teaspoon chopped chervil or ½ teaspoon chopped flat parsley; 80 g (2¾ oz) butter

Preparation info

For
two
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Salade tiède de langoustines aux pois gourmands ‘A simple and refreshing salad’

Ingredients

Main ingredients

3 litres (5¼ pints) water and 60 g (2

Europe
France
Pescatarian
Gluten-free
Mediterranean

Method

Cooking the scampi or Dublin Bay prawns

Put the 3 litres (5¼ pints) water and the 60