Appetizers > Salads & Sandwiches > Seafood > Monaco > Langoustines a la Provencale >
Langoustines a la Provencale
Langoustines with Salad
1 LB langoustine meat*
1/2 C olive oil
4 garlic cloves, sliced
1 TBS grated orange zest
1 TBS grated lemon zest
1/2 C carrots, diced
1/2 C onions, diced
1/2 C celery, diced
2 sprigs fresh thyme
2 bay leaves
2 TBS flat-leaf parsley, chopped
4 tomatoes, blanched, peeled & diced
Cocoa Nibs to taste**
Salt & black pepper to taste
1-1/2 C Mesclun (young salad greens)***
Cut langoustine meat into small pieces. Heat one tablespoon of olive oil in a skillet; cook meat for about three minutes or until lightly browned. Transfer meat to a warmed plate; set aside. Heat remaining olive oil in skillet; add garlic, orange and lemon zests. Cook and stir for about eight minutes. Add carrots, onions, celery and herbs (thyme sprigs, bay leaves and chopped parsley); cook for about fifteen minutes or until vegetables are tender, stirring occasionally. Remove bay leaves and thyme; season with salt and black pepper. Stir-in diced tomatoes and cocoa nibs; allow to heat through. Divide langoustine meat between four plates; spoon vegetable mixture around and on top. Garnish with Mesclun. Serve.
*Note: Langoustines are common in the North Atlantic and Mediterranean Sea; they are also known as Dublin Bay Prawns or a Norway Lobster. For the purpose of this recipe, chopped lobster tail meat can be substituted.
**Note: Cocoa Nibs are roasted cocoa beans removed from their husks and then broken into small pieces. They can be substituted with semi-sweet chocolate chips.
***Note: Mesclun is a salad mix of young salad leaves which can include arugula, chervil, dandelion, endive, leaf lettuce, mustard greens, radicchio, sorrel, spinach and Swiss chard in equal amounts. The name comes from the French term mescal ("to mix" or "mixture").
Related Link:
Food Fare Culinary Collection: Monegasque Coquere
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