Langoustine Carpaccio with Artichoke Crudo and Truffle Emulsion

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

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 - 0.7 oz
Lemon - ½ pieces
Black truffles - 0.2 oz
Truffle Oil - 1 tablespoon
Olive Oil - 1 tablespoon
Tempura Flour - 0.5 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).