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.
Step 3: Plating
Serve the slivers of langoustine in a circle on large plates. Sprinkle with diced chili pepper, and season with fleur de sel and ground chili pepper. Garnish each plate with a few basil leaves and the flowering chives. Serve immediately.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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