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Recipe : ** Roast Langoustines And Shaved Fennel Salad With Lemon Dressing And Juniper

Roast Langoustines And Shaved Fennel Salad With Lemon Dressing And Juniper
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Course:
Appetizer

Practical information

  • Prep time
    15 min
  • Cooking
    2 h 30
  • Ready in
    2 h 45
  • Difficulty
    Very easy
  • Price
    High budget
  • Rate:
             
 
A special health and fitness feature: a delicious gourmet recipe that is low in fat, showcasing lemon and fennel.
 

Categories

Recipe's Ingredients

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  • 24 large langoustine (dublin bay prawns)
  • 10 unsprayed lemons
  • white vinegar
  • 4 fennel bulbs
  • 10 cloves
  • lavender honey
  • chervil
  • 100 g juniper berries

  • Recipe preparation steps

  • 1
    Prick each lemon with a clove; wrap in aluminum foil and cook at 160°C for 2 hours 30 min; in the meantime, peel the fennel bulb using a paring knife; slice the fennel thinly on a mandolin; fill a bowl with very cold water and place the sliced fennel into the bowl.
  • 2
    Dressing: Cut the cooked lemons in half; scrape out the pulp with a small spoon and reserve it; in a blender, combine the lemon pulp with the lavender honey; blend in the white vinegar to make the dressing.
  • 3
    Finishing and presentation: Drain the fennel and dry it in a salad spinner; toss with the lemon vinaigrette; roast the langoustines; arrange them on the fennel salad; add a few sprigs of chervil; sprinkle with juniper.
  • Ready !



 

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