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Roast Langoustines with Cold TheWorldWideGourmet.com

Flavors of Charente Maritime

Total time: more than 2 hr

Preparation time: 20 minutes
Cooking time: More than 2 hours

Difficulty: Requires a certain dexterity

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Nutritional values

per 100 g

per portion

Energy:70.8 kcal

Proteins:2.9 g

Fats:1.2 g

Carbohydrate:14 g

Fibers:4.2 g

Sugar:2.9 g

Cholesterol:0.6 mg

Sodium:68.3 mg

Calcium:74.7 mg

Energy:913 kcal

Proteins:37.3 g

Fats:14.9 g

Carbohydrate:180.6 g

Fibers:54.7 g

Sugar:38 g

Cholesterol:7.2 mg

Sodium:881.5 mg

Calcium:963.1 mg

SIMILAR RECIPES

  • Lobster Tail or Langoustine Strudel with Lemon Balm Butter

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  • Roast Langoustines and Shaved Fennel Salad with Lemon Dressing and Juniper

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

**Barigoule stock

1

onion

1/2

fennel

2

french shallots

5

cloves of garlic

2

stalks of celery

5

ml

coriander

5

ml

black pepper

50

g

mushrooms

zest of 2 oranges

zest of 2 lemons

1

bunch cilantro

thyme, bay leaf, parsley stem

green parts of 2 leeks

200

ml

white wine

1000

ml

white chicken stock

olive oil

**Barigoule vegetables (per serving)

2

balls of celery root

1

green asparagus

2

small turnips

2

new carrots

1

violet artichoke

2

g

green peas

1

new fennel

2

red radishes

1

truffle (enough for several servings)

olive oil

**Roast langoustines

5

langoustine, scampi or dublin bay prawns, no

salt and espelette chili

olive oil

METHOD

  1. Sweat the vegetables and herbs in olive oil.
  2. Deglaze with white wine. Reduce by half.
  3. Add the stock; bring to a boil and cook for 30 minutes.
  4. Let rest for 10 minutes and strain.

Barigoule Vegetables

  1. Cook the vegetables (except the truffle) in a covered pot with the barigoule stock - they should remain just slightly crisp.
  2. Remove the vegetables from the stock and let cool.
  3. Reduce the liquid to the consistency of a sauce.
  4. Whisk in some olive oil to create a foamy sauce; season with salt and pepper.
  5. Add the chopped truffle.

Roast Langoustines
Sauté the langoustines in olive oil, seasoning them on the underside.

Presentation

  1. Place the cold vegetables in a deep plate.
  2. Arrange the langoustines attractively on top.
  3. Spoon on some of the foamy sauce.
  4. Garnish with truffle slices and sprigs of chervil.

WINE SUGGESTIONS

Chardonnay

Sauvignon

Pinot Grigio



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