Large langoustines roasted and coated in cocoa nibs, served with lemongrass-chocolate Béarnaise-style sauce and pan-fried radishes with lime zest
Serves 4
Ingredients:
12 large langoustines
8 tbsp cocoa nibs
Lime zest, butter, salt, pepper
2 lemongrass stalks, finely chopped
50g white wine
50g white vinegar
1 egg yolk
150g clarified butter
50g chocolate chips
24 small radishes
Preparation: Separate the heads from the tails of the langoustines, peel the tails while keeping the last segment intact, then coat with cocoa nibs. Refrigerate until ready to cook.
Cooking: In a hot skillet, roast the langoustines until translucent in the center. Season with salt and pepper.
Lemongrass reduction: Combine the finely chopped lemongrass with white wine and vinegar. Reduce by three-quarters over low heat, then strain through a chinois sieve. Reserve.
Lemongrass-chocolate Béarnaise sauce: Emulsify the lemongrass reduction with the egg yolk. Gradually whisk in the clarified butter, followed by the chocolate chips. Adjust seasoning to taste.
Pan-fried radishes: Blanch the radishes in salted boiling water, then sauté in butter and finish with lime zest.
Plating: Swipe lemongrass-chocolate Béarnaise sauce across the center of each plate. Stack three langoustine tails in a crisscross pattern on top. Arrange the pan-fried radishes around them.
Recipe by Philippe Audonnet, featured in Thuriès Gastronomy Magazine.
