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.
Step 3: Asparagus
Peel the asparagus, wash in cold water, and cut lengthwise into very thin ribbons.
When ready to serve, place into a bowl, and season with olive oil, salt, and pepper.
Step 4: Plating
Put the asparagus shavings into the plates, season with the pissalat, and place the large langoustines on top. Serve immediately.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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