Appetizer

Langoustines Crues en Escabèche d'Été

Name: Langoustines Crues en Escabèche d'Été
Prep time: 12 min
Cook time: 5 min
Total time: 17 min
Yield: 2 servings
Ingredients: 400g raw langoustines (6-8 medium), cleaned and halved lengthwise; 2 ripe apricots, halved; 1 small plum, quartered; 3 tablespoons hazelnut oil; 2 tablespoons aged oloroso sherry vinegar (minimum 15 years); 2 tablespoons clarified butter or olive oil; fleur de sel; smoked sea salt; white pepper; 6-8 microgreens or purple amaranth leaves; 4-5 toasted hazelnuts, crushed roughly

Knife-thin langoustine carpaccio draped with warm charred apricot and plum slices, finished with nutty hazelnut oil, drops of aged sherry vinegar and a whisper of smoked sea salt. A sophisticated, textural appetizer that balances cold, raw sweetness against warm fruit and toasted nut oils.

552cal 37gprotein 11gcarbs 40gfat 12min prep 5min cook 2serves

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