Salad Of Langoustine And Candied Aubergine
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Gordon | 2 | Servings | |
INGREDIENTS
| 16 | Fresh langoustine, peeled | |
| and deveined | ||
| 2 | T | Basic salad vinaigrette |
| 100 | g | Mixed salad leaves, 3 |
| 1/2oz | ||
| 2 | Sprigs chervil | |
| 2 | t | Fresh lobster 'coral' |
| tomalley | ||
| 2 | T | Olive oil |
| 1/2 | Tomato, skinned and seeded | |
| 1 | t | Finely diced, pitted black |
| olives | ||
| 1/2 | t | Chopped fresh basil |
| 1/2 | t | Chopped fresh tarragon |
| 1 | Squeeze fresh lemon juice | |
| Sea salt and freshly ground | ||
| black pepper | ||
| For the candied aubergine | ||
| Aubergine, ¥ideally about | ||
| 5cm | ||
| 2 inches in | ||
| Sea salt to degorge | ||
| Caster sugar to dgorge | ||
| Olive oil for frying |
INSTRUCTIONS
To make the candied aubergine, cut 16 thin slices from the aubergine. Layer the slices in a colander, sprinkling each layer lightly and evenly with sea salt and caster sugar in equal proportions. Leave to dgorge for 15 minutes so that any bitter juices are drawn out, leaving the slices limp. Pat the slices dry in a clean tea towel. In a large frying pan add enough olive oil to give a depth of 1cm (1/2 inch). Heat the oil to about 170øC/325øF and fry the slices until crisp but not too brown. Drain on kitchen paper towels and set aside, keeping them warm. Prepare the mixed salad leaves. Pick off the leaves of the chervil and incorporate these into the salad, set aside. To make the procençal sauce, chop the skinned tomato into fine dice and mix with the olives, basil, tarragon, lemon juice and seasoning. Transfer to a small saucepan and heat until just warm but not hot. Toss the langoustines in the lobster coral. Heat the oil until hot and fry the langoustines for about 2 minutes, stirring until lightly cooked and bright pink. Drain on kitchen paper towels. Dress the mixed salad leaves with the vinaigrette and arrange in mounds in the centre of each plate. Spoon the warm provençal sauce around the salad, then place 8 langoustines on each plate, arranging them in a ring on top of the sauce. Balance a candied aubergine slice on top of each langoustine and serve immediately. Converted by MC_Buster. Per serving: 161 Calories (kcal); 14g Total Fat; (68% calories from fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 283
Calories From Fat: 242
Total Fat: 27.4g
Cholesterol: 0mg
Sodium: 325.7mg
Potassium: 467.2mg
Carbohydrates: 10.4g
Fiber: 2.8g
Sugar: 5.4g
Protein: 2.1g