Pan Fried Langoustines w/ Carrots
Serves 1
Ingredients
For the Langoustines
- 3 langoustine tails, removed from shells
- olive oil
- 2 tbsp butter
- juice of ½ lime
For the Carrots
- 2 medium-sized carrots, peeled & cut into various shapes & sizes
- 1 cups vegetable stock
- 2 tbsp butter
How-to
- Coat medium saucepan with olive oil over medium heat
- Add carrots, then cover with vegetable stock. Add 2 tbsp butter, and cook 7-8 minutes
- In a separate saute pan, over medium-high heat, coat with olive oil
- Add langoustines to sear, 1 minute on first side
- Flip langoustines, cook 20 additional seconds on other side. Add 2 tbsp butter to pan and fresh lime juice to finish
- Slice langoustines tails lengthwise. Plate with carrots and garnishes of choice
Optional Garnishes
Carrot Purée
- 1½ cups chopped carrots & peelings
- ¼ cup orange juice
- ⅔ cup water
- 1 tbsp butter
- ginger to taste
- salt to taste
Instructions
- Peel or coarsely chop the carrots and poach in orange juice, water and ginger
- When they are done, strain liquid and puree in a blender with butter and add salt to taste
Langoustine Foam
- 4 cups cream
- shells from 3 langoustine tails
- 2 onions
- 3 garlic cloves
- 1 small piece of red chili pepper
- 1 medium sized sweet potato
- ½ cups mushrooms
- 2‐3 tbsp tomato purée
- 8 cups nage (fish or seafood stock)
- olive oil
- ½ tbsp curry powder
- ½ tsp cumin
- salt & pepper to taste
- fresh coriander
Instructions
- Cut sweet potatoes in small pieces
- Cut onion, langoustine shells, garlic, mushrooms and chili pepper and pan fry in the oil. Then add spices to the pan
- Put nage and tomato puree in the pan; let boil down until potatoes are good
- Strain through a fine mesh sieve
- Season with salt and pepper and whisk until foamy