Langoustine on a Bed of Mache and Candied Carrot Quenelle with Orange, a recipe from Alain Passard on the Worldwide Gourmet

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Recipes>Langoustine on a Bed of Mache and Candied Carrot Quenelle with Orange

Langoustine on a Bed of Mache and Candied Carrot Quenelle with Orange Recipe

Recipe

Alain Passard, L'Arpège, Paris

Total time: 30 to 60 minutes

Preparation and cooking time: 45 minutes

Difficulty: Easy

Ingredients

Ingredients for 2 servings

- 2 large Carrots

- 1 lemon

- 1 orange

- 1 tsp. sugar

- 1 large spoonful of salted butter

- Sesame oil

- Sesame seeds

Method

Peel the carrots and steam them until cooked.
Juice the orange and remove the orange zest. Gently heat the juice in a saucepan, and "candy" the zest in the juice. This will take about 15 minutes.
Remove the zest from the lemon and cut into very small dice (about 2 mm or 1/12") per side. In a saucepan, candy these little squares of lemon zest in sugar syrup.
Make a purée from the cooked carrots, add the candied orange zest and a curl of salted butter.
With a pointed knife, cut the langoustines in half lengthwise; sauté them for 4 or 5 minutes.
Blanch the Lamb's Lettuce, drain and reheat in butter.
On each plate, arrange the Lamb's Lettuce into quenelles (little oval dumplings), lightly drizzled with sesame oil, sprinkled with a little of the candied lemon zest. Add another quenelle of orange-flavoured carrot purée.
Place the langoustines on the plate, drizzled with the sauce obtained from deglazing the pan.
Sprinkle everything with toasted sesame seeds.

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Photo: Alain Muriot

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