A cold starter: a fresh salad with briefly seared langoustines, mangetout, orange segments and herbs, with a glossy orange sauce made with white wine. The sweet and sour sauce goes beautifully with the sweet shellfish. A tip: sear the langoustines only very briefly so the centre stays soft and translucent, and make the sauce in advance so there is nothing left to do at the table.
Salad with langoustines and orange
Salad with langoustines and orange
Method
01
Make the orange sauce
Reduce the wine with the vinegar, shallot and peppercorns by half. Strain and return to the pan. Add the orange juice, sugar and salt and reduce further. Whisk a knob of butter into the sauce just before serving.
02
Prepare the salad
Boil the mangetout for 2 minutes in salted water and cool under running water. Cut the eating oranges into segments and sprinkle with the sugar. Wash and pick the lettuce, mix with the herbs and dress with olive oil, pepper, salt and lemon juice.
03
Sear the langoustines
Peel the langoustines, remove the intestinal tract and season with pepper and salt. Sear briefly in hot olive oil so the centre stays soft.
04
Plate up
Arrange the mangetout and orange segments on the plate, spoon the salad into the centre, add the langoustines and pour the orange sauce around.
Tips & notes
Peel the langoustines and remove the intestinal tract before searing. Taste and season with pepper and salt yourself. The sauce contains alcohol, most of which evaporates but not all.
Chef's tip
Sear the langoustines for a minute per side at most. Once they are cooked through they become dry and tough. The sauce may be slightly syrupy; a knob of butter at the end makes it glossy.
Variations
- With prawns: large peeled prawns are a cheaper alternative.
- With grapefruit: replace one orange with pink grapefruit for a bitter note.
Contains:
Crustaceans
Milk
Sulphites
