Salade de Langoustines

Recipe Courtesy of : Restaurant Hotel Moulin de Mougins


SALADE DE LANGOUSTINES À LA VINAGRETTE D´ORANGE ET GINGEMBRE ...

EXTRA LARGE PRAWN OR SHRIMP SALAD WITH ORANGE & GINGER VINAIGRETTE ..



RECIPE FOR 4 :

1 cup of fresh squeezed orange juice
1 teaspoon Dijon mustard
6 tablespoons Extra virgin Green olive oil
2 1/2 teaspoons of freshly minced ginger root
4 baby artichokes ( can use thawed frozen )
8 ounces of fresh spinach leaves trimmed of stems and veins
24 Extra large prawns or shrimps ( can substitute Sea Scallops or Lobster )

2 oranges peeled and sliced into segments
Edible flowers for garnish



1/ In a heavy sauce pan, heat the orange juice over a médium heat until reduced to 1 /3 cup, about 6 to 8 minutes

2 / Reduce the heat to a low slow flame

3 / Whisk in the Dijon and then 1 tablespoon of the extra virgin olive oil

4 / In clockwise movements, slowly and gently, stir the minced ginger and season with salt and freshly ground black pepper

5 / Remove the sauce pan from the heat and let the mixture cool

6 / Remove any choke, leaf exteriors and slice the hearts finely and then, Steam the artichoke hearts until tender approximately 6 minutes

7 / Blanch 1 handful of shredded spinach leaves for approximately 2 minutes or 3 minutes ( just until tender )

8 / In extra virgin olive oil, sauté the shellfish until Golden and cooked through from 1 minute to 1.5 minutes per size, depending on size and type ( lobster shall require a Little more time )

9 / Place the prawns on a large White porcelain square plate, and rewarm the dressing slightly

10 )   Strain the spinach well and place the artichokes and the drained spinach leaves in a blender or food processor or stand up mixer

11 / Create a thick creamy textured concoction similar to a salsa

12 / Garnish the porcelain by smearing the the vegetable salsa as if you were finger painting . and use a thick paint brush to do this

13 / Place the prawns on the plate as follows:

12.00 - 15. 00 - 18.00 ( the positions of a clock )

14 / Garnish with orange slices and drizzle and smear just very lightly the choke and spinach smears and on the other side of the plate and then, drizzle the orange ginger vinaigrette on top of the shellfish very finely and lightly in a spray form -- I use a special plant sprayer just for this ...


NOVEMBER 1st : PHOTO TO BE UPLOADED TO THE RECIPE SUNDAY ... The Chef employed fresh Sea Scallops ...

Yes. Crevettes they are called. Thank you. I have had uncountable times. Have a wonderful Thanksgiving and spectacular New Year ahead.