Taste flash-fried langoustines and asparagus.
Ingredients
12 asparagus
12 langoustines
20 cl of Pineau des Charentes rouge
1 espresso
Salt, pepper
5 cl of hazelnut oil
PREPARATION FOR 4 PEOPLE
- Shell the langoustines and peel the asparagus.
- Reduce 20 cl of Pineau des Charentes until syrupy.
- Deglaze with ½ the espresso and add the hazelnut oil.
- Flash-fry the heads of the asparagus in olive oil (keep the rest for another recipe).
- Allow to colour and leave partially cooked ; add salt and pepper.
- Sear the langoustines 20 seconds per side; add salt and pepper.
- Display appropriately.
Creation : Richard TOIX – Passions et Gourmandises – St Benoit (86)