Breton langoustines

Breton langoustines

By
From
The Beef Club
Serves
4
Prep
30 mins
Cooking time
5 mins
Photographer
Marie-Pierre Morel

The langoustines

Ingredients

Quantity Ingredient
20 langoustines
2 eggs
100g japanese panko breadcrumbs
vegetable oil, for frying
1 lime

The remoulade

Quantity Ingredient
1 head celery with leaves
100g crab meat
1/4 celeriac, grated
1 tablespoon mayonnaise
1 teaspoon white balsamic vinegar
a few drops tabasco
a good pinch sweet paprika
sea salt
freshly ground black pepper

Method

  1. Remove the heads of the langoustines and take away the shell, but keep the last 2 rings and the tail. Take out the gut.
  2. Separate the whites from the egg yolks, keep the yolks for another recipe. Prepare 2 dishes for the breadcrumb coating: the beaten egg whites in one, the breadcrumbs in the other.
  3. Dip each langoustine in the egg white then in the breadcrumbs, set aside on a dish.
  4. Cut the celery into small 2 mm dice and snip the leaves. Mix the crab, celeriac, mayonnaise, vinegar, Tabasco and paprika, then season well.
  5. Heat the oil in a saucepan or frying pan, to 170–180°C. Fry the langoustines for 2–3 minutes.
  6. When ready to serve, grate a little lime zest on to the fried langoustines and serve with the remoulade. Place a segment of lime, peel and pith removed, on top of the remoulade.
Tags:
Steak
Olivier
Bon
Beef
Club
France
French
Steakhouse
Romée
Romee
Goriainoff
Pierre-Charles
Pierre
Charles
Cros
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