Langoustines with cardamom oil and mint yogurt
4 servings
25 minutes
Langoustines with cardamom oil and mint yogurt is a refined dish of European cuisine, combining delicate seafood flavor with aromatic Eastern notes. Shelled langoustines gain a rich taste from light frying. Spicy cardamom oil enhances their sophistication, while the refreshing sauce of peppermint and natural yogurt adds contrast and balance. The chutney made from sweet potatoes, mangoes, and zucchini gives the dish a sweet fruity depth. This dish is perfect for festive dinners and culinary experiments where the combination of refinement and freshness is important.
1
Cut off the heads of the langoustines. Use scissors to make an incision in the abdominal area of each to remove the membrane from the tail. Carefully free the tails from the shell, slightly cut the dorsal part, and remove the intestine.
- Langoustines: 8 pieces
2
For the chutney, pour 20 ml of olive oil into a pan and sauté sesame seeds for 1-2 minutes. Add sliced sweet potato (5 mm thick), then after a couple of minutes, add sliced mango and zucchini cut twice as thick. Season with salt, pepper, sprinkle with 1/4 teaspoon of cardamom, and sauté for another 5 minutes.
- Extra virgin olive oil: 80 ml
- Black sesame seeds: 3 g
- Sweet potato: 75 g
- Mango: 75 g
- Zucchini: 75 g
- Salt: to taste
- Ground black pepper: to taste
- Ground cardamom: 0.5 teaspoon
3
Thinly slice 8 leaves of peppermint and mix with yogurt. Add salt and pepper.
- Peppermint: 3 stems
- Natural yoghurt: 200 g
- Salt: to taste
- Ground black pepper: to taste
4
Season 40 ml of olive oil with the remaining cardamom, add salt and pepper if needed.
- Extra virgin olive oil: 80 ml
- Ground cardamom: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
5
Heat 20 ml of olive oil in a pan. Season the langoustines with salt and pepper, place them in the pan back down, and fry until a nice color forms - a couple of minutes. Then flip and fry for another minute on the other side.
- Extra virgin olive oil: 80 ml
- Langoustines: 8 pieces
- Salt: to taste
- Ground black pepper: to taste
6
Spread the chutney diagonally on the plate, place the langoustines on top, and drizzle with cardamom oil. Add yogurt sauce in broad strokes.