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.
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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.