Gastronomixs

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.

Leek-battered langoustines

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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.

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