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.
Every day this summer, we go with Marion Sauveur to discover or rediscover the products of our region. Today: langoustines.
This crustacean with fine flesh is not a small lobster contrary to what its name suggests, since it measures at least nine centimeters.
She is a cousin of the lobster and is nicknamed “damsel”.
It lives in burrows, between 20 and 800 meters deep.
It is fished with pots or trawls in the North Sea, the Atlantic and the Mediterranean.
Langoustine is classified by size.
The most common is the 10-20 which indicates the number of pieces per kilo.
The most popular is the less than 10 which is more commonly known as “king prawns”.
The ideal is to buy live, freshly caught langoustines.
But they don't keep for more than 12 hours, so if you're not by the sea, it's hard to find them.
Otherwise, choose them kept on ice.
But their eyes should be black and shiny, the antennae straight and the legs firm.
Above all, langoustines must smell of the sea and not ammonia.
How to taste these langoustines?
Grilled a la plancha.
The recipe is very simple because you must not mask the taste of the langoustine.
First step, we make a marinade with olive oil, lemon juice and a little garlic, we just crush a clove.
And we marinate the langoustines.
Then, we grill the langoustines on a very hot plancha.
Be careful, cooking must be fast, less than five minutes.
But do not forget to turn the langoustines on all four sides.
To shell the langoustines, first detach the claws, then the head by turning it on itself and remove the central casing.
Do not forget to also break the pincers, there is flesh hiding there.
The tip of a three-star chef.
It's Alexandre Mazzia, whose plates you can taste in Marseille.
The chef does not throw away the langoustine heads, he rather reuses them twice once.
“You gently bake them at 200 degrees for 10-12 minutes.
You don't have to rinse them, it will be better and we will have a little more character.
And after you put them in your clarified butter, you can leave them overnight infused at room temperature.
you can collect them, put them to grill on your barbecue, raw this time do not be afraid.
And there you can eat the buds with the juices inside and you'll see it's great ”.
And this clarified butter with langoustine juice, you can enjoy it in a salad.
At Alexandre Mazzia, you can taste a langoustine that looks homegrown but is steamed with sake, clarified butter and barbecued for the smoky side.
It is served with a seaweed popcorn and a lemon-geranium condiment.
A second address to advise us?
We go to Brittany at the starred chef Olivier Bellin, the Auberge des Glazicks in Plomodiern.
It achieves a magnificent land-sea accord, by marrying pan-fried langoustines with a crispy pig's trotters.
all seasoned with a quenelle of black pudding, very creamy, accompanied by a pig's trotter juice / reduced langoustine juice and ginger.
We are in the encounter of the marine tripe.
A very gourmet plate.
RECIPE
Ingredients
- 24 raw langoustines
- 16 tablespoons of olive oil
- 1 tablespoon of lemon juice
- 1 clove of garlic
- Pepper
- Salt
Combine olive oil and lemon juice.
Add the minced garlic clove.
Marinate the langoustines for at least an hour.
On a hot plancha, place the langoustines.
Cooking will be quick, just five minutes.
Try to turn the langoustines on all four sides.
And it's ready!