Langoustine croustillant with hearts of palm tandoori and pickled kumquat
This recipe from Daniel Boulud from FOUR International is a must for any crustacean lover...give it a go!
Keywords
- hotels & travel
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.four-magazine.com.
Ingredients
- 4 kumquats, cut into ¼” round slices
- 60ml rice vinegar
- 20g sugar
- 1 pinch chili flakes
- 10 kumquats, finely grated zest and juice
- 5g olive oil
- 3g tandoori paste
- 5g lime juice
- 1 pinch crushed black pepper
- Salt
- 1 egg yolk
- 4g tandoori paste
- 1 pinch espelette pepper
- 6g salt
- Freshly ground white pepper
- 12 scottish langoustines, peeled and deveined
- 10 spring roll pastry sheets, finely julienned
- 280g fresh hearts of palm, preferably from the thick base
- 13g coconut oil
- 240ml chicken stock or low sodium chicken broth, divided
- 230ml heavy cream, divided
- Salt and freshly ground white pepper
- Canola oil for frying
- 30g lemon balm salad
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Langoustine tail
cocovite.be
Langoustine Ravioli Recipe
greatbritishchefs.com
Langoustines with Tomato Sauce
sodelicious.recipes
LANGOUSTINE PASTRY PARCELS - Les Vins de Saint-Émilion
vins-saint-emilion.com
Moroccan Langoustine Rice from For The Love Of The Sea: A cook book to celebrate the British seafood
app.ckbk.com
Langoustines with lemon & pepper butter
colchesteroysterfishery.com
Langoustine with Caramelised Whey Recipe
greatbritishchefs.com
Butter-fried langoustine with maple syrup, potato flat bread, langoustine- and paprika emulsion and
aveqia.com