Citrus langoustines, enoki mushrooms and pistachios, coconut-lime emulsion

Citrus langoustines, enoki mushrooms and pistachios, coconut-lime emulsion

Nicolas Sale
Difficulty Icon
Expert
Recipe Time Icon
50m
8
Videos
Magnificent pan-seared langoustines with Japanese mushrooms and an exotic coconut milk and lime sauce.
Citrus langoustines, enoki mushrooms and pistachios, coconut-lime emulsion
Completion time
Preparation
50m
Baking
45m
Resting
Techniques taught
  • Zesting a citrus fruit
  • Making a citrus powder
  • Deveining a shellfish
  • Peeling shellfish
  • Preparing a langoustine
  • Zesting a citrus fruit
  • Chinoiser (straining)
  • Crushing carcasses
  • Cutting a tomato
  • Preparing a shellfish broth
  • Mixing with a hand blender
  • Chinoiser (straining)
  • Sweating a vegetable
  • Blanching in a saucepan
  • Chopping an onion
  • Making an emulsion
  • Reducing a sauce
  • Making a sauce
  • Emulsifying with a hand blender
  • Crushing dried fruit
  • Cooking a vegetable
  • Pan-frying enokis
  • Removing the stalks from enokis
  • Cooking a langoustine
  • Pan-frying langoustines
  • Decorating with dried fruit
  • Zesting a citrus fruit
  • Seasoning a finished dish
  • The art of plating
  • Decorating with sprouts

Discover the first step of this course for free

Step 1 : Citrus powder

Nicolas Sale
Nicolas Sale
Head Chef | 2 Michelin stars
Head Chef | 2 Michelin stars

Step 2 : Peeling & deveining the langoustines

Step 3 : Nage of langoustines

Step 4 : Lettuce chlorophyll

Step 5 : Coconut-lime emulsion

Step 6 : Pan-fried enoki mushrooms & pistachio

Step 7 : Pan-fried langoustines

Step 8 : Final plating

Nicolas SaleNicolas Sale

Nicolas Sale

Head Chef | 2 Michelin stars
Nicolas Sale is a Parisian two-Michelin-starred chef.
This Chef has worked in some of France's most famous restaurants, from Paris and Courchevel to the French Riviera.

For 6 years, he was the chef of the Ritz Paris, the mythical palace of the Place Vendome, where he received two + one stars for the palace's two restaurants : La Table de l'Espadon and Les Jardins de l'Espadon.
Throughout his career, Nicolas Sale was awarded several Michelin stars : while he worked at the Monte Cristo, at the Kilimandjaro, at the Kintessence, at the K2 Palace and finally at the Ritz Paris.
In 2017, Nicolas Sale was chosen as Chef of the Year by his peers and by the magazine Le Chef.

The Chef's cuisine, both artistic and charged with emotions, is largely inspired by his childhood and his travels.
He strives to enhance the inherent quality of the products he works with while respecting their seasonality.

His signature dishes are the result of exceptional work on seafood combined with special fruits/vegetables: pan-fried langoustines with enokis and pistachio, his seafood tartars subtly flavored with exotic citrus fruits, etc.

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2024
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2024
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