Grilled langoustine with courgette and ginger.
Ingredients and Elaboration
Ingredientes:
- 8 Langoustine.
- 1 Leek.
- 2 Onions.
- 1 Carrot.
- 1 l water.
- 1 Zucchini.
- 2 gr Ginger.
- 200 ml Olive oil.
- Salt.
- 25 gr Oyster gravy.
Elaboration for infusion of langoustine:
Peel the langoustine and reserve the shells.
Cut the vegetables (onion, carrot and leek) into brunoisse and sauté them in a casserole with olive oil.
When they are dark, add the shells of the langoustine and toast them well.
Add the water and a little salt and boil. When it has boiled, reduce the heat to the minimum and cook for 2 hours.
Then, strainer the infusion and reduce by half.
Reserve.
Elaboration for zucchini:
Peel the zucchini and cut it into thin slices. Cut these slices in the shape of spaghetti.
Reserve.
Presentation
Saute the zucchini spaghetti and add a little salt and ginger.
Grill the langoustine with olive oil and salt.
Serve the oyster sauce in a soup plate and place the courgette spaghetti on top so that it looks like a ball.
We put the tails of Norway lobster -2 per serving- and ended up serving the hot infusion. Add the langoustine (2 per portion) and finish by serving the infusion very hot.
