Langoustine Carpaccio with Citrus Dressing
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
1 serving
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Course
Main Course
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Cuisine
Japanese
Langoustine Carpaccio with Citrus Dressing
Description
Langoustine Carpaccio with Citrus Dressing is prepared by briefly blanching whole langoustines in boiling water for just ten seconds, then shocking them in iced water to preserve texture. After peeling the tails from their shells, the meat is thinly pounded between layers of cling film until translucent and tender. A dressing of soy sauce, ground black pepper, sugar, lemon juice, rice vinegar, and olive oil is chilled and served over the carpaccio. Garnishes include lightly washed red onion cubes to mellow their sharpness, fresh coriander, and lime slices, with optional use of the langoustine heads for presentation.
The taste is a balance of subtle sweetness and acidity, allowing the natural langoustine flavor to shine through the citrus notes of the dressing. The carpaccio texture is tender and smooth, accentuating the freshness of the shellfish.
This dish makes an elegant starter or light course, best served immediately after preparation to preserve the delicate textures and flavors. The brief blanching and chilling keep the seafood fresh without cooking it through.
Ingredients
- 2 langoustine large
- 1/8 red onion cut into cubes for garnish, washed once to mellow their heat
- 1 lice lime for garnish
- Coriander fresh, for garnish
- 40 milliliters soy sauce light
- 5 grams black pepper ground
- 12 grams sugar
- 50 milliliters lemon juice
- 40 milliliters rice vinegar
- 40 milliliters olive oil
Instructions
- Combine the soy sauce, pepper, sugar, lemon juice, rice vinegar and olive oil and reserve in the refrigerator.
- You must blanch the langoustines in boiling water to begin. In a 30cm (12-inch) pot boil 1 litre (1 quart/ 4¼ cups) of water. While boiling place the langoustine inside for 10 seconds. Take out and place in a bowl with iced water, allow the langoustines to cool for one minute inside the iced water.
- Take the langoustines from the iced water and peel the shell from the tail and discard left over shell. Separate the tail and the head. Keep the head for later to use as a garnish.
- Using the whole pieces of tail meat, lay them flat as possible on cling film, cover the tails with another layer of cling film.
- With a kitchen knife laid flat on its side, beat the tails between the cling film firmly until they are flattened and thin.
- Carefully peel off the top layer of cling film, pick up the bottom layer of cling film and invert it onto your plate so that the langoustine is now on the surface of the plate.
- Smooth out the cling film using your hands which will make the langoustine stick to the plate. Very carefully peel off the layer of cling film so that the langoustine is left beautifully on the plate. This may take some practice.
- Pour a small amount of the dressing all over the langoustine, just to moisten the dish.
- Finally garnish the plate, as shown in the picture, with the onion, coriander, lime slice and head of the langoustine.
- Eat the langoustine quite quickly as the acid from the dressing will begin to cook it.
Tips:
- You can sometimes find live langoustines early in the morning at the local fishing market. You can also opt for a snap frozen product but it must be very fresh.
Notes
User Reviews
Overall Rating
4.9
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