Prawn Millefeuille

Method

1. Preheat the oven to moderately hot 200°C (400°F/Gas 6) and line two baking trays with baking paper. To make the lemon mayonnaise, combine the egg yolk, mustard, sugar, vinegar, lemon rind and juice in a bowl. Gradually add the oil, at first drop by drop, then in a thin steady stream, beating continuously with a whisk or wooden spoon until it thickens. Season.
2. Cut the pastry sheets into quarters, then place well apart on the baking trays. Bake for about 15 minutes, or until golden and puffed. Cool for 2 minutes before lifting with a spatula onto a wire rack to cool.
3. Peel and devein the prawns, then cut them in half lengthways. Using half the rocket leaves, prawns, onion rings and capers, make a neat pile on four serving plates and drizzle with some of the mayonnaise. Place a piece of pastry over the salad, then add the remaining ingredients, including some mayonnaise, to the top of the pastry square. Finish with another piece of pastry, sprinkle with parsley and serve.