Shrimps with sourdough toast

Serves 4

4 pots of potted shrimps
100g/31/2oz frisée salad, yellow leaves only
4 slices of sourdough bread
Chervil to taste

For the lemon dressing

Juice of half a lemon
Sugar to taste
25ml/1fl oz oil (half olive oil
and half vegetable oil)

For the lobster oil

1 carrot, chopped
1 onion, chopped
1/4 leek chopped
6 garlic cloves
250ml/8fl oz olive or
vegetable oil
Langoustine heads or
prawn shells

4 pots of potted shrimps
100g/31/2oz frisée salad, yellow leaves only
4 slices of sourdough bread
Chervil to taste

For the lemon dressing

Juice of half a lemon
Sugar to taste
25ml/1fl oz oil (half olive oil
and half vegetable oil)

For the lobster oil

1 carrot, chopped
1 onion, chopped
1/4 leek chopped
6 garlic cloves
250ml/8fl oz olive or
vegetable oil
Langoustine heads or
prawn shells

For the lemon dressing, place the lemon juice in a mixing bowl. Add a small amount of sugar to reduce the bitterness. Whisk to a froth and slowly add oil until it forms an emulsion. Season.

Place the shrimps in a warm place, so the butter slightly softens. Toast the sourdough and dress the frisée with the lemon oil.

Turn out the shrimps on to the centre of a plate, arrange the frisée around to form a ring.

For the lobster oil, roast the shells in a heavy-based pan, add the chopped vegetables and cook for about eight minutes. Cover with the oil and leave on a low heat for two hours to infuse. Blend and pass through some muslin.

Place a piece of sourdough on each plate. Drizzle the lobster oil over the frisée. Place the chervil on the shrimps and serve.