Crispy Fried Langoustines with Mashed Potato and Spiced Carrot JusTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 20 minutes
Cooking time: 45 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:245.5 kcal
Proteins:3.1 g
Fats:23.6 g
Carbohydrate:6.7 g
Fibers:0.7 g
Sugar:1.4 g
Cholesterol:80.3 mg
Sodium:47.1 mg
Calcium:50.7 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients (for each serving)
4000
g
nice langoustine, scampi or dublin bay prawns
100
g
'ratte' potatoes
2
g
chopped chives
3
g
cold butter
*To bread the langoustines
10
g
ground almonds
5
g
cornstarch
10
g
flaked almonds
2
egg whites
100
ml
carrot juice
15
ml
'quatre épices' (cloves, pepper, ginger, nutmeg)
500
ml
cream
10
g
cold butter
salt and pepper
*Garnish
onions
sprigs of chervil
METHOD
- Pan-fry the pieces of langoustine in olive oil for a few moments;
- dip them into the beaten egg white, then into the cornstarch;
- roll two langoustines in the flaked almonds, the other two in the ground almonds.
Potato
- Cook the potato in boiling water; mash with a fork to make a coarse purée; season with salt and pepper;
- add some chopped chives and add a drizzle of olive oil.
Sauce
- Put the carrots into a juice extractor to obtain the carrot juice;
- pour into a saucepan; add the "quatre-épices" and reduce by half over low heat;
- add the diced butter and whisk to form a smooth sauce; season with salt and pepper.
Presentation
- Place the mashed potato in the centre of the plate, using a round cutter to form a perfect circle;
- arrange the langoustines so that they straddle the potato;
- garnish with a few rings of fried onion* and chervil sprigs.
*The onions should be thinly sliced, dipped into cornstarch and fried in 160° C (325° F) oil.
WINE SUGGESTIONS
Pinot Noir
Chardonnay
Riesling
