Leek-battered langoustines
This fried dish provides for a surprising taste sensation thanks to the subtle addition of the leek. The trisol gives the dish a wonderfully crispy texture, and processing the batter with a siphon makes it delightfully airy. Can't find trisol? Just use an additional 80g of flour.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!
Ingredients
|
20 |
|
langoustines |
|
120 |
g |
flour |
|
80 |
g |
trisol |
|
200 |
ml |
water or beer |
|
2 |
tbsp |
flour |
|
5 |
scallions |
|
|
|
|
vanilla salt |
Preparation method
- Clean the langoustines.
- Mix flour, trisol, and water (or beer) and strain through a fine strainer.
- Place the batter in the siphon, and run one or two gas cartridges through it, depending on how airy you want the batter.
- Cut the scallions into fine rings and set aside in a bowl.
- Spray some batter over the cut scallions and mix carefully with a spatula.
- Using a brush, dust the langoustines with flour.
- Cover the langoustine tails in batter and fry at 180°C. Let drain on paper towels.
- Immediately after frying, season with vanilla salt.
Serving suggestions
- As an amuse-bouche, with lemon, compote and vinaigrette.
- As part of a cold starter or salad with butterhead lettuce, avocado and tomato, for example.
- As part of a hot starter with a celeriac crème, for example.