Roasted Langoustines with Asparagus and Pissalat Dressing

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Credit: Didier Loire
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Instructions

Step 1: Langoustines

Shell the langoustines, leaving the last two rings of shell attached. Season with table salt, and roast in a hot sauté pan with olive oil.

Add a dab of butter to brown, and set aside on a rack. Place in the oven for 15 seconds, and season with fleur de sel and freshly ground pepper.

Step 2: Pissalat (6 weeks ahead)

The “pissalat” (salted Provençal anchovies) must be prepared 6 weeks ahead.

Carve out the anchovy filets, and lay them in several layers on a rack, salting each layer with coarse salt. Add 1 cup (20 cl) of water, and allow to brine for 6 weeks.

Drain the brine from the anchovies, then soak under running water for 45 minutes.

Put in a blender bowl, and blend until a fine purée. Add the vinegar, and filter through a chinois.

Bias cut the scallions, and cut the basil leaves into a chiffonade. Pour 1/2 cup (10 cl) of pissalat into a bowl, and add 3 1/3 tablespoons (5 cl) of olive oil, a dash of lemon juice, the scallions, and the opal basil.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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