Fried langoustines with winter vegetables - Fried langoustines with winter vegetables - Healthy and gourmet meal idea

Fried langoustines with winter vegetables

Prep Time30 mins
Cook Time40 mins
Total Time40 mins
Course: Place
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: Chef's recipe, Place, Popular Celebration Special
Servings: 8
Calories: 130kcal


  • 16 big Extra fresh langoustine
  • 2 small ones Celeriac
  • 2 small ones Parsnip
  • 8 young people Leek
  • 2 Endive
  • 100 g Half-salt butter
  • 1 C. soup Olive oil
  • Flower of salt
  • Pepper


  • Brush celery and parsnips under cold water. Cut them into small quarters. Put them in a saucepan with 30 g of butter. Pour a little water. Let it cook for 15 minutes over low heat.
  • Clean the leeks. Cut them in half lengthwise. Put them in a frying pan with 30 g of butter. Add the endive leafless. Cook for about 15 minutes covered: vegetables should remain al dente. Add the celery and parsnips with their small cooking juices. Book.
  • Cut lobsters in half lengthwise. "Better to go free," as the chef says! Remove the black filament. Cook them 2 min. Per side in a hot oil pan. Lighten the flesh with a knob of butter. Season with fleur de sel and ground pepper. Finish with a drizzle of lemon and sprinkle with chopped parsley.
  • Serve with vegetable fricassee warmed over low heat with a large knob of butter. Serve hot.

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