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
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
Cancel anytime
All My Chefs suggests
Other recipes by Alain Ducasse
