Caramelised langoustine, antiboise & mango
Ingredients
12 Langoustines
Antiboise
4 Tomatoes
1 shallot
2 cloves Garlic
1 tbs Lemon juice
1 tbs Balsamic vinegar
75 ml Tomato juice
10 gr Parsley
10 gr Tarragon leaves
Mango vinaigrette
1 Shallot
1 clove Garlic
1 Red chili
2 tbs Mango chutney
1 tbs Ginger syrup
1 tbs Mirin
1 tbs Balsamic vinegar
1 tbs Demi-glace
3 tbs Sunflower oil
Garnish
2 tbs Tarragon
2 tbs Basil
Preparation
Prep work
Clean the langoustines. Remove the head and claws, then break the shell and peel off the meat. Also remove the intestinal tract, by making a small incision at the tail. Grease the langoustines with olive oil and place them on a baking tray.
Antiboise
Skin the tomatoes and cut into brunoise. Chop the garlic and shallot finely and sweat. Then stir int the tomato. Add lemon juice, balsamic vinegar, tomato juice and season with salt and pepper. Chop the tarragon and parsley finely. Remove the pan from the heat and add the tarragon and parsley. Season to taste with lemon juice.
Mango vinaigrette
Finely chop the shallot, garlic and red chili pepper and fry together with the mango chutney. Then add the ginger syrup, mirin and demiglace. Stir well and add the sunflower oil and balsamic vinegar. Season to taste.
Langoustines
Preheat the oven to 180 degrees. Torch the langoustines until they get a nice brown sheen. Spoon some of the mango chutney vinaigrette over the langoustines. Burn the langoustines again to caramelise. Sprinkle the langoustines with pepper and salt and put them in the oven 30-60 seconds.
Plating
Spoon the antiboise in the middle of the plate. Place the langoustines on top. Drizzle the mango chutney vinaigrette around the dish. Garnish with some basil and tarragon.
