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Tomato carpaccio with langoustines, piment sauce and parsley oil

Tomato carpaccio with langoustines, piment sauce and parsley oil

What you need:

  • 4 yellow tomatoes

  • 2 red peppers

  • 1/2 fennel

  • 1 onion

  • butter

  • olive oil

  • 1 dl white wine

  • 1 dl vegetable broth

  • cress

  • parsley oil (blend a bottom of parsley with neutral oil for 5 minutes. Then sift the oil)

  • salt and pepper

  • 8 langoustine tails

Method:

  • Grill the peppers until they get a little black

  • Let cool down

  • Then remove the skin and the kernels

  • Chop onion and fennel coarsely

  • Sauté them in olive oil

  • Add white wine and vegetable broth

  • Reduce slightly

  • Blend it together with the peppers

  • Season with salt and pepper

  • peel out the langoustine tails from the shells

  • Remove the intestine

  • Fry the lobster tails in butter for approx. 30 sec. on each side by medium heat

  • On a mandolin iron cut thin slices of tomatoes

  • Place the slices on a plate

  • Sprinkle with some pepper sauce (piment sauce) and drips of parsley oil

  • Top with a pair of fried langoustine tails and a little cress

  • serve

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