recette dîner
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Langoustine with candied ginger turnips and cauliflower purée

This delicious Valentine’s Day recipe to taste with a glass of rosé wine.

This indulgent dish is one of our favourite recipes for celebrating, making the most of the delicious langoustine we are lucky to enjoy from the Mediterranean. Simple to prepare but impressive to serve, it is perfect for Valentine’s Day with a glass or two of La Londe rosé.

Ingredients (serves 2) :

  • 6 turnips, peeled
  • 1 beetroot, peeled and sliced
  • 10g vanilla butter
  • 3cm piece of ginger, peeled and grated
  • 1 tbsp of Léoube wild honey
  • Cayenne pepper
  • ½ cauliflower, diced
  • 150ml whole milk
  • 8 raw or cooked langoustines
  • 2tbsp Léoube Premium olive oil
  • 4 Verbena leaves
  • Salt and pepper

Method :

  • Place the turnips in a saucepan with the beetroot and a little water over a medium heat. Bring to a simmer, cover with a lid, and cook gently for 15-20 minutes until the turnips are tender. Drain the vegetables, discarding the beetroot and returning the turnips to the pan with the vanilla butter, ginger, honey, Espelette chilli pepper and a little salt and pepper. Cook over a low heat for 2-3 minutes until the turnips are slightly caramelised. Remove the pan from the heat and keep to one side.
  • Bring a pan of salted water to the boil. Add the cubed cauliflower and simmer for 15 minutes or until the cauliflower is tender. Drain, keeping the cooking water to one side.
  • Place the cauliflower in a blender with a little of the cooking water and blend. Add 100ml the whole milk, blend and season to taste with salt and pepper. Place in a bowl or container and cover with cling film to avoid the puree drying out.
  • If using raw langoustine, heat a little more vanilla butter and the olive oil in a frying pan. Once hot, add the langoustine and fry for 3-4 minutes or until just cooked through. Remove from the pan and leave to rest for a couple of minutes.
  • If using cooked langoustine, simply reheat in a frying pan with the butter and olive oil for 2 minutes to heat through.
  • To serve, re-heat the turnips and cauliflower puree and arrange on a plate with the langoustine. Garnish with the verbena leaves and eat straight away.

 

This delicious Valentine’s Day recipe is made even more special when served with a glass of La Londe rosé.

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