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***** CODE PUB = PUB_B *****
Roast Langoustine Tails with Raw Mushroom Salad and Sesame Oil-Muscat Vinaigrette Recipe
Flavors of Périgord
Cooking time: 15 minutes
Total time: 30 to 60 minutes
Preparation time: 20 minutesCooking time: 15 minutes
Difficulty: Easy
Ingredients
Ingredients for each serving
- 4 nice Langoustine, scampi or Dublin Bay Prawns (size 10/15 per kg)
- 50 g (2 oz.) celery root
- 50 g (2 oz.) white mushrooms
- 1 spring onion
- 200 ml (3/4 cup) milk
- 200 ml (3/4 cup) olive oil
- Salt and pepper
Vinaigrette
- 100 ml (6 tbsp.) muscat
- 20 g (4 tsp.) veal jus
- 100 ml (6 tbsp.) sesame oil
- 3 g (1 tsp.) chopped ginger
Garnish
- Some grated orange zest
Method
- Sauté the langoustines in olive oil and set aside.
- Thinly slice the mushrooms and onion.
- Cook the celery in the milk until tender. Purée in a blender.
Vinaigrette
- In a small saucepan, reduce the muscat by half; add the veal jus, sesame oil and chopped ginger.
- Season with salt and pepper and set aside.
Presentation
- Form 4 little mounds of celery purée.
- Place a langoustine on each mound.
- Arrange the mushroom salad in a circle.
- Season with salt and pepper and drizzle everything with warm vinaigrette.
- Grate a little orange zest over the langoustines.
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