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Roast Langoustines and Shaved Fennel Salad with Lemon Dressing and Juniper Recipe
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Alain Llorca, Hôtel-restaurant Alain Llorca, France
Total time: more than 2 hours
Preparation time: 15 minutes
Cooking time: About 2 1/2 hours
Difficulty: Easy
Chef's Note
A special health and fitness feature: a delicious gourmet recipe that is low in fat, showcasing lemon and fennel.
Ingredients for 4 servings
- 24 large Langoustine, scampi or Dublin Bay Prawns (Dublin Bay prawns)
- 10 unsprayed lemons
- 100 g (3 1/2 oz.) juniper berries
- White vinegar
- 4 Fennel bulbs
- 10 cloves
- Lavender honey
- Chervil
  1. Prick each lemon with a clove; wrap in aluminum foil and cook at 160° C (325° F) for 2 1/2 hours;
  2. in the meantime, peel the fennel bulb using a paring knife; slice the fennel thinly on a mandolin;
  3. fill a bowl with very cold water and place the sliced fennel into the bowl.


  1. Cut the cooked lemons in half;
  2. scrape out the pulp with a small spoon and reserve it;
  3. in a blender, combine the lemon pulp with the lavender honey;
  4. blend in the white vinegar to make the dressing

Finishing and presentation

  1. Drain the fennel and dry it in a salad spinner; toss with the lemon vinaigrette;
  2. roast the langoustines; arrange them on the fennel salad;
  3. add a few sprigs of chervil; sprinkle with juniper.
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