Langoustine Carpaccio with Artichoke Crudo and Truffle Emulsion
Appetizers • Italian
Description
Brik is a very thin pastry made from a simple mixture of flour, salt, and water. It is often used for spring rolls, for example.
Ingredients
- Lobster tails 1 piece
- Artichoke bottoms 1 piece
- Mung Beans 0 oz
- Lemon ½ pieces
- Black truffles 0 oz
- Truffle Oil 1 tablespoon
- Olive Oil 1 tablespoon
- Tempura Flour 0 oz
- Brik Dough 1 piece
- Salt to taste
- Ground Black Pepper to taste
- Balsamic Vinegar 1 tablespoon
Step-by-Step Guide
Step 1
Blanch the tail of a fresh langoustine in boiling water for about fifteen seconds, then immediately plunge it into ice water to cool. Slice it thinly and arrange the slices on a plate, drizzling with a little olive oil.
Step 2
Arrange thin slices of artichoke, marinated in the juice of half a lemon, olive oil, salt, pepper, and finely chopped parsley, around the langoustine carpaccio.
Step 3
Place the mesclun lettuce leaves in a ring made of dough and drizzle with an emulsion of truffle oil and balsamic vinegar (whisk the oil and vinegar together vigorously). Sprinkle the carpaccio with chopped truffle (preferably fresh, but marinated can be used as a substitute if fresh is not available).
Step 4
Fry a piece of langoustine tail in tempura batter and serve it as a garnish.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!