Langoustines in a crispy crust with ratatouille
4 servings
30 minutes
Crispy langoustines with ratatouille is a harmony of delicate sea flavor with spicy notes of vegetable ratatouille. This recipe is inspired by Japanese cuisine, where textures and balance of aromas are important. Langoustines wrapped in thin crispy kataifi dough acquire an airy yet firm crust, contrasting with the juicy flesh. Ratatouille made with thyme and olive oil reveals the depth of flavor from sweet peppers, zucchini, and eggplant, complementing the main dish. The orange-mustard sauce adds brightness, highlighting the natural sweetness of the seafood. This dish is perfect for a festive dinner, impressing with its sophistication and elegance in presentation. The aromas of fresh mint enveloping the langoustines make them even more refreshing. The vibrant and elegant composition of flavors turns this recipe into a true gastronomic masterpiece.
1
Clean the peppers (better to take different colors, for example - red and orange), cut out the white inner parts, and dice them into small cubes. Cut the eggplant and zucchini in the same way. Blanch the tomatoes, peel them, remove the seeds and the seed liquid, and proceed as with the previous vegetables.
- Sweet pepper: 200 g
- Eggplants: 200 g
- Zucchini: 200 g
- Tomatoes: 500 g
2
Heat a tablespoon of olive oil in a pan, sauté the pepper and eggplant. After a minute, add zucchini and fry, stirring for another two minutes. Then add a sprig of thyme and tomatoes to the vegetables. After another two minutes, remove the ratatouille from heat.
- Extra virgin olive oil: 100 ml
- Sweet pepper: 200 g
- Eggplants: 200 g
- Zucchini: 200 g
- Thyme: 1 stem
- Tomatoes: 500 g
3
Sprinkle cleaned langoustines (tails can be left on for easier eating) with olive oil, salt, and pepper. Wrap each one first in a mint leaf, then in a small amount of kataifi dough. Fry in a tablespoon of olive oil on both sides until lightly browned, then place on paper towels to drain excess oil.
- Langoustines: 8 pieces
- Extra virgin olive oil: 100 ml
- Salt: to taste
- Ground black pepper: to taste
- Fresh mint: 8 pieces
- Kataifi dough: 80 g
4
For the sauce, mix orange juice and mustard, then gradually add three to four tablespoons of olive oil while whisking continuously.
- Freshly squeezed orange juice: 80 ml
- Mustard: 1 tablespoon
- Extra virgin olive oil: 100 ml
5
Using a culinary ring, place ratatouille on plates, top with two sautéed langoustines per serving, and decorate the edges with orange-mustard sauce.
- Langoustines: 8 pieces