Pan-Seared Langoustines with Tandoori Spices on Carrot Purée with Candied CitrusTheWorldWideGourmet.com
Nutritional values
per 100 g
per portion
Energy:183.5 kcal
Proteins:2.3 g
Fats:9.5 g
Carbohydrate:23.9 g
Fibers:1.3 g
Sugar:20.9 g
Cholesterol:27.1 mg
Sodium:85.9 mg
Calcium:36.3 mg
Energy:1157 kcal
Proteins:14.2 g
Fats:59.9 g
Carbohydrate:150.5 g
Fibers:8.2 g
Sugar:131.9 g
Cholesterol:170.6 mg
Sodium:541.4 mg
Calcium:228.9 mg
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Crispy Fried Langoustines with Mashed Potato and Spiced Carrot Jus
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
**For the jus
3
young onions
35
ml
cider vinegar
1/2
lemon
3
g
exotic peppercorns
200
ml
chicken jus
30
g
browned butter
1
sprig of coriander
**For the langoustines
36
large langoustine tails
15
g
tandoori spices
15
g
rice flour
salt and espelette chili
50
g
duck fat
**For the carrot purée
1/4
lemon
1/4
lime
1/2
blood orange
1/8
pomelo
1
kumquat
500
g
sugar
500
ml
water
720
g
carrots
200
g
excellent butter
salt and espelette chili
METHOD
Jus
- In a small sauté pan, place the chopped shallot, pepper and vinegar. Reduce until dry.
- Add the chicken jus and the lemon juice. Reduce a few moments.
- Just before serving add the browned butter and chopped coriander.
Langoustines
- Season the langoustines with salt and Espelette chili.
- Roll them in the combined rice flour and tandoori spices.
- Cook in duck fat in a sauté pan.
Carrot purée
- Cook the carrots in a steam oven, then purée them in a blender and strain.
- Candy the zests of the citrus fruits in sugar syrup at 30° C, then chop finely. Combine the zests with the carrot purée and add the butter.
- Correct the seasoning with salt and Espelette chili.
Presentation
- Place 3 mounds of carrot purée on each plate.
- Place a langoustine on top of each mound.
- Pour around a ribbon of sauce.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
