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Crispy Fried Langoustines with Mashed Potato and Spiced Carrot Jus Recipe
Crispy Fried Langoustines with Mashed Potato and Spiced Carrot Jus
Bernard Villain, restaurant Charbonnel, Périgord, France
Bernard Villain, restaurant Charbonnel, Périgord, France
Flavors of Périgord
Total time: 1hr to 2hr
Preparation time: 20 minutes
Cooking time: 45 minutes
Difficulty: Easy
Ingredients (for each serving)
- 4 nice Langoustine, scampi or Dublin Bay Prawns (size 10/15 per kg)
- 100 g (3 1/2 oz.) ''ratte'' potatoes
- 2 g (1 tsp.) chopped chives
- 3 g (1/2 tsp.) cold butter
To bread the langoustines
- 10 g (1 tbsp.) ground almonds
- 5 g (2 tsp.) cornstarch
- 10 g (1 tbsp.) flaked almonds
- 2 egg whites
- 100 ml (6 tbsp.) Carrot juice
- 1 tbsp. ''quatre-épices'' (cloves, pepper, ginger, nutmeg)
- 500 ml (2 cups) cream
- 10 g (2 tsp.) cold butter
- Salt and pepper
- Onions
- Sprigs of chervil
  1. Pan-fry the pieces of langoustine in olive oil for a few moments;
  2. dip them into the beaten egg white, then into the cornstarch;
  3. roll two langoustines in the flaked almonds, the other two in the ground almonds.


  1. Cook the potato in boiling water; mash with a fork to make a coarse purée; season with salt and pepper;
  2. add some chopped chives and add a drizzle of olive oil.


  1. Put the carrots into a juice extractor to obtain the carrot juice;
  2. pour into a saucepan; add the "quatre-épices" and reduce by half over low heat;
  3. add the diced butter and whisk to form a smooth sauce; season with salt and pepper.


  1. Place the mashed potato in the centre of the plate, using a round cutter to form a perfect circle;
  2. arrange the langoustines so that they straddle the potato;
  3. garnish with a few rings of fried onion* and chervil sprigs.

*The onions should be thinly sliced, dipped into cornstarch and fried in 160° C (325° F) oil.

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