Every day during the summer, at 6:56 am and 8:43 am, Marion Sauveur gives you an idea of a recipe to brighten up your taste buds. Today, langoustines in carpaccio.
Every day with Marion Sauveur, we travel the French soil to fill our plate. This Monday, it's with a seafood product.
It's a young lady: the langoustine. It looks more like a lobster with its two front claws than a lobster. It is much closer to it tastefully speaking, its flesh is very fine. She wears the translucent yellow-pink color when alive and does not measure more than 20 centimeters. It is a crustacean with delicate and fragile flesh, to be consumed within 24 hours after fishing. To check her freshness on the stalls if she's not alive, look at her eyes. They must be very black. Its legs must not hang down and its smell must not be unpleasant, like any seafood. It is time to taste it since the season lasts from April to October.
How to cook it?
Without artifice, that's how it is the best, raw in carpaccio.
We start by peeling the tails of 12 langoustines. Their backs are cut to remove their black gut and thin slices of langoustines are cut lengthwise. The trick is to flatten the langoustines between two sheets of baking paper, pressing down with the flat of a wide-bladed knife.
We make a vinaigrette, with olive oil, lemon juice, espelette pepper and a little coriander. Arrange the langoustines flat and cover them with this vinaigrette, before sprinkling with fleur de sel and lime zest.
Ingredients
- 12 langoustines
- 1 tablespoon of olive oil,
- a lemon juice,
- a pinch of espelette pepper
- a little coriander
- flower of salt
- zest of half a lime
If you want to taste raw langoustines without having to cook?
If you are in Corsica, head to Alessandro Capone, the chef of the restaurant I Fuletti in Folelli. It offers marinated langoustines on its menu with a citrus vinaigrette, soya, parsley and pepper oil.
It is served with a scoop of homemade citrus ice cream and some crushed pistachios.