Roasted Langoustines with Bell Peppers
Submitted by ladonna1969
Roasted langoustines on mesquite-charred bell peppers with wilted arugula, blanched French green beans and aged balsamic. Quick-seared shellfish that hits the plate in 60 seconds total.
YIELD
4 servingsPREP
30 minCOOK
1 hrsREADY
2 hrsThis is a restaurant plate at heart. Fire-charred bell peppers, peppery arugula wilted in garlic, and langoustines seared just long enough to turn opaque, all stacked into a deep bowl with a few drops of aged balsamic.
The peppers carry the dish. Roasted whole over mesquite until the skins char black, then steamed in a covered container so the flesh sweetens and the skins slip off without any rinsing. Those charred oils and pepper juices ARE the seasoning. Do not wash them away.
Langoustine tails cook fast, 30 seconds per side and they’re done. Any longer and the sweet, slightly briny meat goes rubbery. Work on ice when cleaning them and keep them cold right up until they hit the hot pan.
The blanched green beans get tossed in raw extra virgin olive oil at the end so their grassy fruitiness reads bright against the smoky peppers.
Chef Tips
- No mesquite grill? A gas burner or broiler works fine. Turn the peppers with tongs until every side is fully blistered, then lid them in a bowl to steam.
- Reserve any pepper juice that drains while peeling and stir it back into the marinade. That is flavor you paid for.
- Pat the langoustines bone dry before searing. Wet shellfish steams instead of browning.
- Use a properly aged balsamic, not the supermarket squeeze bottle. A few drops should taste syrupy and complex, not sharp.
Variations
Ingredients
Directions
Roast the whole bell peppers over a mesquite grill until completely charred and cooked.
Remove from grill and place in a covered container to allow to steam.
When the peppers are cool, remove the charred skins but do not rinse off the essential oils and juices.
Remove the seeds and white membranes and discard them.
Tear the peppers into four lobes and marinate with half of the olive oil, all of the basil leaves, and coarse sea salt. Reserve at room temperature.
Heat one tablespoon of olive oil in a heavy sauté pan.
When oil is hot, wilt the leaves of arugula and add the garlic purée, salt, and pepper.
Cool at room temperature and reserve.
Blanch the trimmed green beans in one gallon of boiling salted water for three to four minutes.
The beans must have texture but not be crispy or al dente.
Refresh in ice water and remove from ice as soon as beans are cooled.
Remove the heads from the langoustines and remove the shell from the tail, leaving the end tail piece on. Always work on ice when cleaning sea food, especially crustations. Put a toothpick through the langoustine.
In a heavy sauté pan, heat one tablespoon of olive oil.
Sear the langoustines in hot oil until evenly golden brown.
Set aside in a warm place.
The langoustines should cook for only one minute total; thirty seconds on each side.
Presentation: Place a small mound of the wilted arugula in a deep, large bowl and place the marinated pepper strips on top.
Place three langoustines on the peppers.
Toss the green beans in extra virgin olive oil and place as garnish.
Drizzle with a few drops of balsamic.
Comments
Recipe wouldn't print so have not tried it
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