Langustine carpaccio and artichoke crudo with truffle emulsion
2 servings
25 minutes
Langoustine carpaccio and artichoke crudo with truffle emulsion is a refined dish of Italian cuisine that combines the freshness of seafood with the exquisite aromas of truffle. Langoustine carpaccio features delicate thin slices of blanched tail infused with a light taste of olive oil. Artichoke crudo adds textural contrast, revealing a slight acidity from lemon marinade. The truffle emulsion, created by vigorously mixing truffle oil and balsamic vinegar, gives the dish a sophisticated depth. Freshly chopped truffle enhances aromatic richness, turning each forkful into a gastronomic delight. Delicate crispy langoustine tempura completes the composition with an elegant touch, highlighting the balance of flavors. This dish is an ode to Italian cuisine, perfect for special occasions where luxury and refinement are appreciated.
1
Blanch the tail of a fresh langoustine for about fifteen seconds in boiling water, then immediately plunge it into ice water, cool it down, slice it thinly, and arrange on a plate, drizzling with a little olive oil.
- Spiny lobster: 1 piece
- Olive oil: 1 tablespoon
2
Arrange thin slices of artichoke, marinated in lemon juice, olive oil, salt, pepper, and finely chopped parsley, around the langoustine carpaccio.
- Artichokes: 1 piece
- Lemon: 0.5 piece
- Olive oil: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
3
Place the salad leaves in a ring 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, or substitute with pickled if not available).
- Mung bean salad: 20 g
- Brick dough: 1 piece
- Truffle oil: 1 teaspoon
- Balsamic vinegar: 1 tablespoon
- Black truffles: 6 g
4
Fry a piece of langoustine tail in tempura and serve as a garnish.
- Spiny lobster: 1 piece
- Tempura mix: 15 g