Langoustines with Cardamom Butter and Mint Yogurt
Main Dishes • European
Description
Langoustines with cardamom butter and mint yogurt
Ingredients
- Langoustines 8 pieces
- Sweet Potato 5 oz
- Mango 5 oz
- Courgette 5 oz
- Natural Yogurt 5 oz
- Olive Oil 5 fl oz
- Peppermint leaves 3 stalks
- Black sesame seeds 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Cardamom ½ spoons
Step-by-Step Guide
Step 1
Remove the heads from the langoustines. Use scissors to make a cut in the abdomen area to remove the membrane from the tail. Carefully free the tails from the shell, make a small cut along the back, and remove the intestine.
Step 2
For the chutney, pour 20 ml of olive oil into a saucepan and toast sesame seeds for a minute or two. Add the sweet potato, sliced into 5 mm rounds, and after a couple of minutes, add the mango and zucchini, which should be sliced into rounds twice as thick. Season with salt and pepper, sprinkle with a quarter teaspoon of cardamom, and sauté for another five minutes.
Step 3
Thinly slice 8 leaves of fresh mint and mix them with yogurt. Season with salt and pepper.
Step 4
Season with 40 ml of olive oil and the remaining cardamom, adding salt and pepper to taste if needed.
Step 5
In a skillet, heat 20 ml of olive oil. Season the langoustines with salt and pepper, then place them in the skillet with their backs down. Sear for a couple of minutes until they develop a nice color. Then, flip them over and cook for another minute on the other side.
Step 6
Arrange the chutney in a broad diagonal on the plate, then place the langoustines on top and drizzle with cardamom oil. Use wide strokes to add the yogurt sauce.
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