Roasted Langoustines with Chilled Vegetable Barigoula
- 4 large langoustines
- 2 teaspoons cooking olive oil (2 cl)
- 3/4 ounce butter (20 g)
- 4 thin slices bacon
- 2 3/4 tablespoons chicken jus (4 cl)
- fleur de sel
- 1/4 bunch green basil
- 1/4 bunch opal basil
Step 1: Langoustines
Separate the heads from the claws, and keep the langoustine heads to make a sauce for another recipe.
Shell the langoustine tails, leaving the last two rings attacked. Season with salt, and roast in a dash of olive oil in a hot sauté pan.
Add a dab of butter to brown the langoustines. Remove from the pan, and set on a rack. Put into the oven for 15 seconds, and season with fleur de sel and freshly ground pepper.
Grill the bacon slices over hot coals until crisp.
Step 2: Vegetables
Shape the carrots and turnips, keeping the tops attached. Shape the artichoke hearts.
Remove the outer skin from the scallions.
Wash and drain the zucchini.
Remove the sprouts and the outer skin from the fennel bulbs. Remove the radish tops, and scrape the bottoms.
Cook all the vegetables separately in olive oil, moistening with barigoula sauce (prepared below).
When cooked, chill on ice.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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