Modern Langoustines Bellevue
- 8 large Breton langoustines
- 2 lemons
- 1 teaspoon olive oil (0.5 cl)
- fleur de sel
- 4 slices black truffle
Step 1: Langoustine
Shell and devein the langoustines, and steam for a few seconds so that the meat becomes firm.
Immediately cool over ice, and marinate for a few minutes in lemon juice, olive oil, fleur the sel, and freshly ground pepper.
Step 2: Salad
Wash and dry the mâche.
Cut the apple and avocado into pieces 1 1/4 inches (3 cm) long and 1/10 inch (3 mm) thick.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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