Roasted Langoustines with Asparagus and Pissalat Dressing
- 44 imperial langoustines, 14 ounces (400 g) each
- 2 tablespoons olive oil (3 cl)
- fleur de sel
- 3/4 ounces butter (20 g)
Pissalat (6 weeks ahead)
- 2 pounds fresh anchovies in coarse salt (1 kg) (for about 40 portions)
- 3 1/3 tablespoons white wine vinegar (5 cl)
- 2 scallions
- 3 1/3 tablespoons olive oil (5 cl)
- 3 sprigs opal basil
- fleur de sel
- 1 lemon
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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