Roasted langoustines

 


Roasted langoustines

Ingredients

Lobsters

8 langoustines 8/10

Candied pepper puree

3 red peppers

Thyme

Garlic

Salt and pepper

Basil coulis

1 bunch of basil

Salt and pepper

Strawberry compote

100 g strawberry

Red fruit vinegar

Decoration

Nasturtium leaves

Pansy Flowers

Thyme sprouts

Dwarf basil

Preparation     

LOBSTERS

Separate the head from the body of each langoustine. Brown them on the plancha and then finish cooking under a salamander when sending.

CANDIED PEPPER PUREE

Burn the peppers with a blowtorch and finish cooking in the oven for 1 hour at 150°C. Peel, seed the peppers and blend.

BASIL COULIS

Blanch the leaves for
5 minutes. Cool to ice to keep the color and blend.

STRAWBERRY COMPOTE

Cut the strawberries in half and cook them to remove the water from the vegetation, then deglaze with red fruit vinegar and mix.

TRAINING

Put each element in a pipette for more regularity and set up harmoniously.

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