I work in ...

Continue

Content is being adapted
based on your type of business

+

For the shellfish cocktail

  • Cooked prawns 200 g
  • Crab meat 300 g
  • Crayfish 40 g
  • Salt 1 g
  • White Pepper 1 g
  • Lemon 25 g

For the garnish

  • Cucumber 200 g
  • Avocado 200 g
  • Lemon 25 g
  • Little gem lettuce 120 g
  • Sundried tomatoes 100 g

For the green mayonnaise

  • Lemon 25 g
  • Rapeseed oil 150 ml
  • Vegetable oil 100 ml
  • Egg yolk 60 g
  • White wine vinegar 20 ml
  • Basil 10 g
  • Chives 10 g
  • Dill 10 g
  • Tarragon 10 g
  • Salt 1 g
  • White Pepper 1 g
  1. For the shellfish cocktail

    • Mix the shellfish with salt, pepper and the brown crab meat and a squeeze of lemon Juice.

  2. For the garnish

    • Cut the cucumber in to ribbons, peel off the little gem leaves and wash.
    • Peel and dice the avocado and dressin lemon juice and then mix with the tomatoes in a bowl, reserving some tomato for garnish.
    • Shred the lettuce and place into the bottom of the serving dish – ideally a kilner/jam jar then chill until needed.

  3. For the green mayonnaise

    • Blanch the herbs in rapidly boiling water for 5 seconds, immediately drain and refresh in iced water.
    • Place the egg yolks into the bowl of a food processor along with the vinegar, lemon juice, salt and pepper and the mustard.
    • Pulse once or twice to blend then keep running and slowly add the oil in a steady stream until reached the desired consistency ( If too thick, you can thin with a little bit of water).
    • Add the herbs and keep blending until smooth and green in colour.
  4. To finish

    • Spoon a good portion of the shellfish mix on top of the lettuce then spoon on the green mayonnaise and top with a piece of tomato.
    • Serve with toast or crusty bread and a wedge of lemon.
+

For the shellfish cocktail

  • Cooked prawns 200 g
  • Crab meat 300 g
  • Crayfish 40 g
  • Lemon 25 g

For the garnish

  • Cucumber 200 g
  • Avocado 200 g
  • Lemon 25 g
  • Little gem lettuce 120 g
  • Sundried tomatoes 100 g

For the green mayonnaise

  1. For the shellfish cocktail

    • Mix the shellfish with salt, pepper and the brown crab meat and a squeeze of lemon juice.

  2. For the garnish

    • Cut the cucumber in to ribbons, peel off the little gem leaves and wash.
    • Peel and dice the avocado and dressin lemon juice and then mix with the tomatoes in a bowl, reserving some tomatoes for garnish.
    • Shred the lettuce and place into the bottom of the serving dish – ideally a kilner/jam jar then chill until needed.

  3. For the green mayonnaise

    • Blanch the herbs in rapidly boiling water for 5 seconds, immediately drain and refresh in iced water.
    • Place the Hellmanns mayonnaise into food processor along with the herbs and blend until smooth and green in colour.
  4. To finish

    • Spoon a good portion of the shellfish mix on top of the lettuce then spoon on the green mayonnaise and top with and a piece of tomato.
    • Serve with toast or crusty bread and a wedge of lemon.

Sign up now to see the videos!

Create account

Never stop learning with UFS Academy

  • Learn from other chefs
  • 2 minute videos
  • No ads
  • Master new skills!