Family Best Time >> Food

Pan-fried langoustine tails in a salad, brunoise of vegetables with Porto and crispy peaches


Ingredients:6 people
  • Medium langoustines( 10/15)
    2 kg
  • Onions
    200g
  • Carrots
    200 g
  • Paris mushrooms
    500 g
  • Red pepper
    100 g
  • Artichoke hearts
    800 g
  • Ripe avocados
    2
  • Curly lettuce
    300 g
  • White peaches
    960 g
  • Port
    10 cl
  • Clarified butter
    30 ml
  • Olive oil
    2 tablespoons
  • Lemon juice
    1
  • Sunflower oil
    30ml
  • Raspberry vinegar
    15 ml
  • Fresh cream
    30 ml
  • Duck fat
    3 tablespoons
  • Chervil
    1/2 bunch
  • Salt, ground pepper
    QS


Preparation:
  • Preparation time:25 minutes
  • Cooking time:4 minutes


Shell the langoustines, keeping just the last ring, pan-fry them in duck fat, pat dry on absorbent paper.

Cut carrots, onions and peppers into a brunoise, cook in salted boiling water, cool.

Cut the mushrooms into brunoise.

Sweat the vegetables and mushrooms together in olive oil, then drain, put back in the sauté pan with the Porto, reduce to ice, season to taste, set aside.

Place a base of brunoise in the center of the plate, arrange a few leaves of lettuce around it and the unripe, unpeeled peach quarters in a circle between the brunoise and the wing of the plate.

On top of the brunoise, place thin slices of avocado and artichoke stock previously dipped in the sauce.

Lastly place the langoustines on top.

Garnish with chervil leaves and gently drizzle with sauce.

Sauce:lemon juice + raspberry vinegar + oil, salt and pepper. Cream.