Practical information
- Total time: 30 min
- Preparation time: 30 min
- Number of people: 4
- Difficulty: Easy
- Cost: Economical
- Cooking Type: Grilled
- Type: Flat
- Category: Beverage
- Nutritional criteria: Anti-cholesterol, Antidiabetes, Antioxidant, Low calories, Rich in fiber, Gluten-free, Egg-free,
Preperation
- Peel, wash, and cut the celeriac. Cook it in milk with coarse salt
- and a scraped vanilla bean.
- Mark the langoustines on baking paper, brush with
- olive oil. At the end of cooking add a pinch of Muscovado sugar.
- Make a red onion marmalade: finely slice the onions,
- add water, a pinch of salt and the balsamic vinegar.
- Cover the whole and let it simmer.
- Make the pickle marinade: froth a teaspoon of honey
- add the star anise, a pinch of Espelette pepper then the sherry vinegar.
- Off the heat, add the red onion strips. Leave to marinate.
- Once the celery is cooked, mix it with a little cooking milk, rectify
- seasoning.
- Cut the fennel bulb very finely using a Japanese mandolin.
- Add the lemon juice, salt and white pepper.
- Coat the langoustines with pistachio oil using a brush.
- Finely chop the pistachios.
- To draw up.
Recipe from Didier MOREAU-Savoyand Sébastien ROUX-Le Golf– Nourishing Your Health Festival-Bride-les-Bains
