Langoustines with Cardamom Butter and Mint Yogurt

Main Dishes | European cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Langoustines with cardamom butter and mint yogurt

Ingredients

Langoustines - 8 pieces
Sweet Potato - 2.6 oz
Mango - 2.6 oz
Courgette - 2.6 oz
Natural Yogurt - 7.1 oz
Olive Oil - 2 fl oz
Peppermint leaves - 3 stalks
Black sesame seeds - 0.1 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.