Preparation: fresh langoustines for the very best quality
Our recipe starts with the star ingredient: beautiful langoustines, of 450 grams . The chef explains that he uses flesh from the tail and the claws : “there's plenty of flesh on the inside”. The first step is to shell the langoustines, taking the time to cut the flesh and the shell in two; it will be used during cooking.
Served with: a delicious mixture of seasonal vegetables
The chef decides to use watermelon alongside the langoustines to create a “summery flavour”. It will be used as a salty ingredient : pan fried with salt and pepper, like a piece of meat. The pan will then be deglazed with calamansi vinega and lemon pulp. A delicious combination of sweet, salty and acidic. To finish off, a delicious gazpacho made with Italian tomatoes is prepared, adding a creamy texture to the dish.
Cooking process: quickly, at a high temperature, for a crisp, crunchy result
The langoustines are put shell side down on a very hot plancha: 30 to 40 seconds will be enough to cook them. Salt, pepper and olive oil are added to season the shellfish and to bring out its “incredible flavour”.
Setting up: a dish to open your appetite
The chef finish assembling the dish, adding some spinach and basil leaves for “a pretty and green effect”. A very original recipe with delicious Mediterranean flavours.