Langoustine gratinated with a garlic and anchovy viennoise

Gratinating with flavour! This technique is a great way to add that little extra touch to fish dishes in the way of flavour and texture. In principle, this is actually nothing more than a little butter and breadcrumbs and one or more flavourings. In French cuisine, this is called viennoise; but it is often also referred to as a croûte. Possible flavourings include green herbs, truffles, parmesan cheese and spices. Croûtes are particularly easy to prepare because they can be processed straight from the freezer.

Langoustine gratinated with a garlic and anchovy viennoise

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butter (at room temperature)






garlic, grated



ground star anise



orange juice

Preparation method

  • Clean the langoustines and put the tail meat in the freezer to prevent the tails from curling up when you fry them.
  • Gently fry the ground anise and the grated garlic in a little butter. Stir in the orange juice.
  • Put this into a blender with the remaining butter and the breadcrumbs and grind into a solid mixture.
  • Roll out the mixture in between two layers of plastic foil and store in the freezer, covered.
  • Cut neat strips of the croûte and store in the freezer as a supply.
  • Briefly sauté the langoustines on their back sides.
  • Transfer to a tray and cover with a neatly cut strip of the croûte.
  • Gratinate under a salamander grill or toast with a kitchen blowtorch.

Serving suggestions

  • As an amuse-bouche, e.g. with pickled fennel.
  • As part of a hot starter, e.g. with a bouillabaisse variant.

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