• Crayfish

      x 8

    • Filo or phyllo dough sheets

      x 2

    Crispy langoustines: Remove the shells from the langoustines (keep the shells). Cut the brik pastry into strips of 0.7 x 4 inches.
    • Clarified butter

      x 50 ml

    Brush them with melted clarified butter.
    • Shallot

      x ½

    • Sun-dried tomatoes

      x 4 petals

    Place the langoustines on a strip of brik pastry with the shallot and oven-roasted tomato cut into small pieces.
    Brush the edges of the brik pastry with egg yolk, roll. Bake at 430°F until golden brown.
    • Carrot

      x 500 grams

    • Butter

      x 30 grams

    • Garlic

      x 1 clove

    Carrot puree: In a cocotte, cook the carrots cut into rounds in 2 tablespoons of butter. Add the garlic, peeled and shoot removed.
    Cover with water and cook until tender. Blend into a puree.
    • Orange juice

      x 100 ml

    • Acacia honey

      x ¼ cup

    • Cumin seed

      x 1 pinch

    • Turmeric

      x 1 pinch

    • Coriander seeds

      x 1 pinch

    In a saucepan, bring to a boil the orange juice with the honey, add the spices. Infuse for 5 minutes then strain.
    • Yellow onion

      x ½

    • Shallot

      x 2

    Langoustine jus: Sauté the shells in the oil, add the finely chopped onion and shallots.
    • Tomato paste

      x ½ teaspoon

    Color and then add water to the top of the ingredients. Add the tomato paste, simmer for 20 minutes, blend and strain.
    Reduce until it reaches a thickened jus then emulsify with butter. Season.
    Plate nicely.
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Main course

Brik wrapped langoustine with carrot puree and turmeric

Prep time
1 h
Cook time
30 min
Rest
0 min

Ingrédients

Crayfish
8
Filo or phyllo dough sheets
2
Clarified butter
50 ml
Shallot
2 ½
Sun-dried tomatoes
4 petals
Carrot
500 grams
Butter
30 grams
Garlic
1 clove
Orange juice
100 ml
Acacia honey
¼ cup
Cumin seed
1 pinch
Turmeric
1 pinch
Coriander seeds
1 pinch
Yellow onion
½
Tomato paste
½ teaspoon
Crispy langoustines: Remove the shells from the langoustines (keep the shells). Cut the brik pastry into strips of 0.7 x 4 inches.
Brush them with melted clarified butter.
Place the langoustines on a strip of brik pastry with the shallot and oven-roasted tomato cut into small pieces.
Brush the edges of the brik pastry with egg yolk, roll. Bake at 430°F until golden brown.
Carrot puree: In a cocotte, cook the carrots cut into rounds in 2 tablespoons of butter. Add the garlic, peeled and shoot removed.
Cover with water and cook until tender. Blend into a puree.
In a saucepan, bring to a boil the orange juice with the honey, add the spices. Infuse for 5 minutes then strain.
Langoustine jus: Sauté the shells in the oil, add the finely chopped onion and shallots.
Color and then add water to the top of the ingredients. Add the tomato paste, simmer for 20 minutes, blend and strain.
Reduce until it reaches a thickened jus then emulsify with butter. Season.
Plate nicely.
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