Marinated Langoustine Carpaccio in a Lemon, Chili and Thai Basil Dressing
Step 1: Lemon Pulp
Wash the lemons in cold water, coat with olive oil, and bake at 250°F (120°C) for 45 minutes.
Remove the top of the lemon and squeeze out the pulp. Remove the seeds and set the pulp aside.
Step 2: Langoustines
Shell and gut the langoustines. Cut them lengthwise into thin 1/15 inch (2 mm) thick slices. Marinate for an instant in olive oil mixed with the lemon pulp and fleur de sel.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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