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Large langoustines simply roasted and breaded with nibs,

Large langoustines simply roasted and breaded with nibs, lemongrass and chocolate sauce Béarnaise style, pan-fried radishes with lime zest


Large langoustines simply roasted and breaded with nibs,

For 4 people:

12 large langoustines

8 tbsp cocoa nibs

some lime zest, butter, salt, pepper

2 lemongrass sticks, finely cut

50g white wine

50g white vinegar

1 egg yolk

150g clarified butter

50 g chocolate chips

24 small radishes

Preparation :Separate the heads and tails of the langoustines, peel them, keeping the last ring, then coat them with cocoa nibs, set aside in the cold.

Cooking: In a skillet, roast the langoustines; get them translucent to the core, season.

Lemongrass reduction: Mix the chopped lemongrass with the white wine and vinegar, reduce everything by 3/4 and over low heat. Switch to Chinese, reserve.

Béarnaise-style lemongrass and chocolate sauce: Emulsify the lemongrass reduction with the egg yolk, stir in the clarified butter then the chocolate chips, adjust the seasoning.

Sautéed Radish: Blanch the radishes in salted water then fry them in butter and sprinkle with lime zest.

Finish and layout: In the center of a plate, make a dash of lemongrass and chocolate sauce Béarnaise style then stack 3 langoustine tails crossing them. Arrange the pan-fried radishes.

Source:a recipe by Philippe Audonnet. Thuriès Gastronomy Magazine