Large langoustines simply roasted and breaded with nibs, lemongrass and chocolate sauce Béarnaise style, pan-fried radishes with lime zest
For 4 people:
12 large langoustines
8 tbsp cocoa nibs
some lime zest, butter, salt, pepper
2 lemongrass sticks, finely cut
50g white wine
50g white vinegar
1 egg yolk
150g clarified butter
50 g chocolate chips
24 small radishes
Preparation :Separate the heads and tails of the langoustines, peel them, keeping the last ring, then coat them with cocoa nibs, set aside in the cold.
Cooking: In a skillet, roast the langoustines; get them translucent to the core, season.
Lemongrass reduction: Mix the chopped lemongrass with the white wine and vinegar, reduce everything by 3/4 and over low heat. Switch to Chinese, reserve.
Béarnaise-style lemongrass and chocolate sauce: Emulsify the lemongrass reduction with the egg yolk, stir in the clarified butter then the chocolate chips, adjust the seasoning.
Sautéed Radish: Blanch the radishes in salted water then fry them in butter and sprinkle with lime zest.
Finish and layout: In the center of a plate, make a dash of lemongrass and chocolate sauce Béarnaise style then stack 3 langoustine tails crossing them. Arrange the pan-fried radishes.
Source:a recipe by Philippe Audonnet. Thuriès Gastronomy Magazine
