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Salad Of Lobster, Fennel And Beetroot With Savoury Blackcurrants

20 faves
Nutrition per serving    (USDA % daily values)
CAL
1851
FAT
247%
CHOL
322%
SOD
156%

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Ingredients for 4 servings

4 x 450g live lobsters

2 tablespoons extra virgin olive oil

2 large sprigs of fresh tarragon, plus 1 tablespoon chopped fresh tarragon

120 g skinless boneless fresh sea trout fillet

1 egg white

50 ml double cream

1 large Maris Piper potato (150–180g)

2 tablespoons clarified butter

sea salt and freshly cracked black pepper

sunflower oil, for deep-frying

24 baby beetroots (about 1kg total weight)

150 ml extra virgin olive oil

100 g (prepared weight) fresh blackcurrants, topped and tailed

1 tablespoon red wine vinegar

½ teaspoon fennel seeds, crushed

12 baby fennel (700–800g total weight), trimmed and cut in half lengthways

400 g fresh peas (shelled weight)

50 ml extra virgin olive oil

1 tablespoon chopped fresh tarragon

finely grated zest and juice of 1 lime

2 limes, segmented

80 g fresh pea shoots, washed and drained

1 tablespoon caviar (optional)

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