- 20 langoustines
- 1 3/4 ounces long pepper (50 g)
- 2 tablespoons olive oil (3 cl)
- 4 baby fennel
- 2 scallions
- 1 bunch opal basil
Candied Lemons
- 4 fresh lemons
- 1 lump sugar
Langoustine Coulis
- 1/3 cup olive oil (8 cl)
- 2 large shallots, minced (50 g)
- 3/4 cup fennel, thinly sliced (50 g)
- 2 tomatoes, diced
- 1 1/3 tablespoons white wine (2 cl)
- 2 cups lobster stock (50 cl)
- 1 bunch basil
Instructions
Step 1: Langoustines
Separate the heads and tails of the langoustines; reserve the heads for the consommé. Shell the tails, leaving the last two rings of shell attached.
Crush the long pepper in a mortar and pestle or spice grinder, then bread the langoustines in the pepper. Pan-roast the langoustines in a drizzle of olive oil just before serving.
Step 2: Candied Lemons
Cut away the rind of 1 lemon and julienne the rind. Juice all 4 lemons. Blanch the lemon rind in boiling water, then drain and cool.
Heat the sugar and lemon juice on the stovetop. Add the lemon rind and cook until translucent. Set aside.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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