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Citrus langoustines, enoki mushrooms and pistachios, coconut-lime emulsion
Magnificent pan-seared langoustines with Japanese mushrooms and an exotic coconut milk and lime sauce.
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Citrus powder
Techniques covered
- Making a citrus powder
- Zesting a citrus fruit
- Preparing a langoustine
- Peeling shellfish
- Deveining a shellfish
- Preparing a shellfish broth
- Cutting a tomato
- Crushing carcasses
- Chinoiser (straining)
- Cutting lettuce
- Peeling an onion
- Chopping an onion
- Blanching in a saucepan
- Sweating a vegetable
- Mixing with a hand blender
- Making a chlorophyll
- Emulsifying with a hand blender
- Making an emulsion
- Making a sauce
- Reducing a sauce
- Cooking a vegetable
- Pan-frying enokis
- Crushing dried fruit
- Removing the stalks from enokis
- Pan-frying langoustines
- Cooking a langoustine
- Seasoning a finished dish
- Decorating with dried fruit
- The art of plating
- Decorating with sprouts
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