Lamb’s lettuce, langoustine and foaming orange butter salad

Recipe

• Preparation Pick over and wash the lamb’s lettuce leaves.
• Dice the celeriac and beetroot.
• Blanch in lightly salted water with a squeeze of lemon juice for one minute, drain and refresh.
• Combine the lamb’s lettuce, diced beetroot, crushed coriander seeds, salt, pepper, olive oil and vinegar in a large salad bowl.
• Quickly sauté the langoustine tails in a heavy saucepan in very hot olive oil just long enough to brown them. Season and set aside.
• Pour away the oil in the pan and deglaze with the orange juice; leave to reduce by half and whisk the remainder with the butter, whipped into a soft, creamy consistency. Arrange the prepared ingredients on the plate and pour the sauce over.