Roast Langoustines and Shaved Fennel Salad with Lemon Dressing and JuniperTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 15 minutes
Cooking time: About 2 1/2 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:27.5 kcal
Proteins:1.2 g
Fats:0.2 g
Carbohydrate:8.7 g
Fibers:3.7 g
Sugar:0.1 g
Cholesterol:0 mg
Sodium:32.8 mg
Calcium:52.2 mg
Energy:237 kcal
Proteins:10.4 g
Fats:2 g
Carbohydrate:74.8 g
Fibers:32.1 g
Sugar:1 g
Cholesterol:0 mg
Sodium:282.9 mg
Calcium:449.9 mg
SIMILAR RECIPES
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
24
large langoustine, scampi or dublin bay prawns (dublin bay prawns)
10
unsprayed lemons
100
g
juniper berries
white vinegar
4
fennel bulbs
10
cloves
lavender honey
chervil
METHOD
- Prick each lemon with a clove; wrap in aluminum foil and cook at 160° C (325° F) for 2 1/2 hours;
- in the meantime, peel the fennel bulb using a paring knife; slice the fennel thinly on a mandolin;
- fill a bowl with very cold water and place the sliced fennel into the bowl.
Dressing
- Cut the cooked lemons in half;
- scrape out the pulp with a small spoon and reserve it;
- in a blender, combine the lemon pulp with the lavender honey;
- blend in the white vinegar to make the dressing
Finishing and presentation
- Drain the fennel and dry it in a salad spinner; toss with the lemon vinaigrette;
- roast the langoustines; arrange them on the fennel salad;
- add a few sprigs of chervil; sprinkle with juniper.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
A special health and fitness feature: a delicious gourmet recipe that is low in fat, showcasing lemon and fennel.
