Tastings and agreements · The recipe of the week
Recipe of the Week : langoustine carpaccio and lemon
At the heart of the summer, we have chosen a refined recipe, which requires a bit of skill and time. Mais quel délice ! Réservez ce plat aux plus gourmets de vos amis, and accompany it with a windfall, a Pouilly-Fuissé or white Sancerre. Treat perspective…
Preparation:
20 mn
Baking:
25 mn
Ingredients for 4 people :
- 800 g prawns
- 2 cuil. tablespoons olive oil
- 1 clove of garlic
- 1 lemon
- 3 cébettes
- 2 onions
- 1 pinch of coriander seeds
- 1 pinch of cumin seeds
- 10 cl dry white wine
- Salt, pepper
Preparation of the recipe
Shell the prawns, remove the black wire.
Book cool flesh of prawns on the one hand and on the other hand the heads.
Remove the lemon zest and expand it into thin strips.
Squeeze the lemon juice and set aside.
Blanch the zest in a little boiling water for 2 mn.
Remove the green spring onions and cut the white part into thin slices.
Peel and detail 2 onions into thin slices.
Crush the cumin seeds and coriander.
Crush the garlic clove.
In a skillet pour the olive oil and sweat over low heat the white spring onion, lemon zest, Garlic 1 onion for 5 mn.
Add the wine and lemon juice, heads of prawns, spices and crushed 20 cl of cold water. Salt to taste.
Cook over low heat for 20 mn.
At the end of cooking remove the heads of prawns.
Enter the flesh of lobsters by plunging each 10 second, no longer, in the broth.
Drizzle the platter of thinly sliced onion remaining.
Arrange the prawns on bed of onion.
Pour the broth obtained them.
A recipe offered in partnership with Goosto.
The agreement iDeal :
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