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Langoustine on a Bed of Mache and Candied Carrot Quenelle with Orange Recipe
Langoustine on a Bed of Mache and Candied Carrot Quenelle with Orange
Alain Passard, L'Arpège, Paris
Alain Passard, L'Arpège, Paris
Flavors of France
Total time: 30 to 60 minutes
Preparation and cooking time: 45 minutes
Difficulty: Easy
Ingredients for 2 servings
- 2 large Carrots
- 1 lemon
- 1 orange
- 1 tsp. sugar
- 1 large spoonful of salted butter
- Sesame oil
- Sesame seeds
  1. Peel the carrots and steam them until cooked.
  2. 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.
  3. 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.
  4. Make a purée from the cooked carrots, add the candied orange zest and a curl of salted butter.
  5. With a pointed knife, cut the langoustines in half lengthwise; sauté them for 4 or 5 minutes.
  6. Blanch the Lamb's Lettuce, drain and reheat in butter.
  7. 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.
  8. Place the langoustines on the plate, drizzled with the sauce obtained from deglazing the pan.
  9. Sprinkle everything with toasted sesame seeds.
More recipe ideas
Photo: Alain Muriot
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