Roasted Langoustines with Vegetable Tarts and Langoustine Sauce
Langoustine Oil
- 1 cup cooking olive oil (25 cl)
Tarts
- 1 pound all purpose flour (500 g)
- 2 ounces olive oil (60 g)
- 1/2 cup water (140 g)
- 4 carrots, with tops
- 8 oven-dried tomatoes
- 1 3/4 ounces chanterelle mushrooms (50 g)
- 4 zucchini, with blossoms
- 4 fennel, with tops
- 4 zucchini blossoms
- 8 turnips, with tops
- 4 purple artichokes
- 3 1/2 ounces baby broad beans (100 g)
- 10 green onions
- olive oil
- 1 1/3 tablespoons light chicken stock (2 cl)
- 8 radishes
Instructions
Step 1: Langoustines
Shell the langoustine tails, leaving the last two rings attached. Keep the claws for the oil. Season with table salt, and roast in some olive oil in a warm sauté pan.
Add a dab of butter to brown. Set on a rack, place in the oven for 15 seconds, and season with fleur de sel and freshly ground pepper.
Step 2: Langoustine Oil
Place the langoustine claws in a dish, and dry in a 285°F (140°C) oven.
Put in a pot, coat with olive oil, and infuse at 40°F (60°C) for 3 hours, then filter.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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