French
Lightly Seared Langoustine, Root Vegetables Infused with Thyme, and Langoustine Head Reduction
- Prep time 45 minutes
- Cook time 1 hour
- Serves 4
Author Notes
This exquisite dish, created by Chef Nicolas Bottero of Mas Bottero, a renowned restaurant near Aix-en-Provence, France, showcases his passion for refined, seasonal ingredients. Chef Bottero brings together the delicate flavors of lightly seared langoustines, accompanied by fragrant Mallemort root vegetables infused with thyme, and a rich reduction made from the langoustine heads. This recipe is a true reflection of his culinary mastery, blending Mediterranean influences with a deep appreciation for the finest local produce. Perfectly balanced and artfully presented, this dish offers an unforgettable taste of Provence. —damianotrulli
What You'll Need
Ingredients
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4
large langoustines
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Aromatic garnish (carrot, onion, fennel, celery, garlic)
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2 tablespoons
tomato paste
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2 tablespoons
butter
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1/3 cup
cognac
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3/4 cup
white wine
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A little flour
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2 cups
cream
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10
carrots
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1/4 bunch
thyme
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Olive oil (as needed)
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12
small multicolored carrots with greens
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4
parsnips with greens
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2/3 cup
water
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1/4
neutral oil
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2 1/2
flour
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Black garlic purée (as needed)
Directions
- Preparing the Langoustines: Peel the langoustines, keeping the last segment of the shell and the tail intact. Make a small cut along the back and remove the vein. Set the langoustine tails aside in the fridge.
- Use the claws and shells to make a bisque: Sauté the shells in a little oil with the aromatic garnish. Deglaze with foaming butter. Add the tomato paste and a little flour to lightly thicken. Deglaze with cognac and white wine, then add water to cover. Let it simmer for 30 minutes, skimming regularly. Strain through a fine sieve, reduce half of the liquid to a glaze, and cool. For the other half, add the cream, reduce by half again, adjust the seasoning, and emulsify.
- Carrot-Thyme Purée: Sauté the sliced carrots in olive oil, add thyme, and cook with just enough liquid to prevent burning. Purée the mixture until smooth. Add a bit of olive oil if necessary for texture.
- Root Vegetables: Peel the small carrots and parsnips. Use a mandoline to slice thin ribbons from some of the vegetables. Sauté the remaining vegetables in a little butter, adding just enough liquid to keep them moist.
- Lace Tuiles: Mix the water, neutral oil, and flour to create a light batter. Cook in a hot skillet until the mixture forms delicate, crispy lace tuiles.
- Cooking the Langoustines: Drizzle the langoustines with a little olive oil and season. Quickly sear under the oven grill for 2 minutes.
- Plating: Pour the bisque reduction onto the plate. Place the langoustine on top. Cover the cut on the back of the langoustine with some of the carrot purée and garnish with a sprig of thyme. Arrange the root vegetables, ribbons, and lace tuiles around the langoustine. Finish with the emulsified sauce. Serve immediately and enjoy these delicately seared langoustines with fragrant root vegetables and a rich reduction of langoustine heads.
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