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Recipe: Roasted langoustine with edible flowers

Roasted langoustine with edible flowers

Pan fried langoustines served with an orange and grapefruit salad and edible flowers.
Recipe: Roasted langoustine with edible flowers

Roasted langoustine with edible flowers

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Ingredients
Quantity for 6 person(s)
  • Langoustine(s) : 18 whole
  • Orange(s) : 3 whole
  • Grapefruit(s) : 3 whole
  • Honey : 20 g
  • Nasturtium flower(s) : 6 whole
  • Fresh coriander : 0.5 bunch
  • Olive oil : 3 cl
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Recipe method

Peel the langoustines and remove the heads. Remove the black spine using the tip of a knife.

Use a knife to peel and remove the pith from the oranges and grapefruits, then remove each segment from the fruit.

Heat the honey and the citrus segments in a frying pan. When this mixture is warm, add the edible flowers and the coriander.

Add a dash of olive oil to another frying pan. Wait until the pan is very hot and then sear the langoustines for 1 minute on each side.

Serve langoustines on top of the citrus salad and decorate with a few petals.

Make sure you use a sharp knife.

Recipe techniques in video

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