Roasted Imperial Langoustines with Vegetables
- 4 langoustines, 14 ounces (400 g) each
- 3 1/3 tablespoons olive oil (5 cl)
- fleur de sel
- 3/4 ounces flour (20 g)
- 1 bunch chervil leaves
- 1 cup olive oil (20 cl)
- 3 1/3 tablespoons truffle juice (5 cl)
- 2 lemons
- 7 ounces green beans (200 g)
- 10 1/2 ounces large red tomatoes (300 g)
- 12 purple asparagus
- 5 1/4 ounces medium-sized chanterelle mushrooms (150 g)
- 6 purple Provençal artichokes
- 7 ounces baby broad beans (200 g)
- 4 fresh lemons
- 1 lump sugar
Step 1: Langoustines
Shell the langoustine tails, leaving the last two rings attached, and keep them straight using small wooden sticks inserted lengthwise through the tail.
Season with table salt, sprinkle with flour, and roast with some olive oil in a warm sauté pan. Add a dab of butter to brown.
Set on a rack, put in the oven for 15 seconds, and season with fleur de sel and freshly ground pepper.
Step 2: Vegetables
Remove the tips of the green beans, cook in heavily salted, boiling water, chill immediately on ice, and cut into even slices.
Peel the tomatoes, dice, drain, and set aside.
Cut the asparagus heads on the bias, and slice the chanterelles.
Shape the artichoke hearts, split in two and finely slice. Shell the baby broad beans.
Mix all the marinade ingredients in a stainless steel bowl, add the vegetables, and macerate for 10 minutes. Season with and pepper.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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