Roasted Langoustines with Tomatoes and Porcini Mushrooms
Step 1: Langoustines
Remove the heads of the langoustines. Cut the tails in two lengthwise.
Mix the creamed butter with the lobster roe, mustard, diced porcini mushroom stems, chopped basil, almond slices, some fleur de sel, and freshly ground pepper.
Mold the butter mixture with plastic wrap to the same size as the langoustines.
Just before serving, place a thin slice of the butter mixture on each langoustine half. Season with fleur de sel, and roast. Add some freshly ground pepper once cooked.
Step 2: Condiment
Peel, quarter and seed the tomatoes, leaving the hearts in place. Marinate in olive oil with salt and marjoram.
Scrape the stems of the porcini mushrooms to remove any dirt, and wipe with a damp cloth. Cut the porcini mushrooms into thin strips.
Season the porcini mushrooms and tomatoes with the reduced bearnaise sauce, some fleur de sel and a drizzle of olive oil.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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