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Home > Recipes > Lightly seared Langoustine Royale, Sturia Oscietra caviar, vegetables with citrus fruits, spicy langoustine stock
Langoustine royale snackée, caviar Sturia Oscietra, légumes aux agrumes, jus de carcasse corsé
30 / 09 / 2013 - By Philippe Etchebest
Langoustine royale snackée, caviar Sturia Oscietra, légumes aux agrumes, jus de carcasse corsé

Ingredients: for 4 personnes

• 4 XL langoustines
• 30g of Sturia Oscietra caviar
• 2 yellow carrots                                                                        
• 2 orange carrots
• 1 purple carrot
• 2 mini turnips
• 6 round radishes
• 4 oranges
• 1 punnet of coriander shoots
• 50g of butter
• Salt, pepper

 

For the sauce:

• 50g of white wine
• 1 shallot
• 1 clove of garlic
• 1 tablespoonful of tomato concentrate
• 1 tablespoonful of flour
• 30g of fennel
• 1 tarragon
• 20g of cognac                                                          
• 1 tablespoonful of olive oil

 

Preparation:

Peel all the vegetables and make small carrot and radish balls. Squeeze 3 oranges, add orange zest and butter to this orange juice and cook the vegetable balls in it. Once the vegetables are cooked, strain them and reduce the cooking juice. Run the reduced juice through a fine sieve and glaze the vegetables in it. Remove all the peel and pith from the final orange, supreme the segments and put them aside.

Chop the shallot, garlic, fennel and tarragon. Brown the langoustine heads using olive oil in a small cooking pot and add the chopped herbs. When everything is well browned, flambé with the cognac. Add the flour and then deglaze with white wine, cover the contents with just enough water and leave to cook for 30 minutes. Run the sauce through a small strainer and put it aside. Lightly sear the langoustine tails.

 

Plating:

Put the langoustine tails on the plates, next to the vegetable balls with orange supreme segments, and sprinkle with coriander shoots.  Put a spoonful of caviar on the back of the langoustine tails. Serve with the sauce (served separately).

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