LANGOUSTINES RECETTES RECIPE
|1 kg fresh langoustines about 18, from sustainable sources|
|400 ml white wine or water (optional)|
|50 g fresh breadcrumbs|
|100 g butter softened|
|2 tsp coarse black pepper|
- For the lemon and pepper butter, simply mix the butter, black pepper and the lemon zest with a pinch of sea salt and set aside.
- Heat a grill to high. Combine the langoustines and wine or water in a pan. Bring to the boil, cover, then lower the heat and simmer for 5 minutes. Remove and cool slightly.
- Place your langoustines, belly-side down, on a chopping board and cut in half lengthways, discarding the black vein in the tail.
- Place, flesh-side up, on a baking tray, top with the lemon butter, sprinkle over the breadcrumbs and drizzle with oil.
- Finely grate the zest from 1 lemon into a bowl and set aside, then halve both lemons. Place the lemon halves on the tray. Grill for 5 to 10 minutes, or until golden – keep an eye on it.
- Serve the langoustines sprinkled with zest and with the grilled lemon.
Calories 610 calories, CarbohydrateContent 20.4 g carbohydrate, FatContent 30.3 g fat, FiberContent 0 g fibre, ProteinContent 59.6 g protein, SaturatedFatContent 14.3 g saturated fat, SodiumContent 0 g salt, SugarContent 2.5 g sugar
What is the story of Le Pied rare?
It is said that in 1791 when Louis XVI tried to flee France, he was undone by his love of pied de porc. He stopped in Sainte Menehould to dine on pig’s feet and was arrested by the revolutionary guards. If you are in Paris and you love “trotters” you must stop at Le Pied Rare.
What is the origin of the Pied de porc?
In 1820 a restaurant named Le Pied Rare located in Sainte Menehould (a village in the Argonne region) became well known for their pig’s feet. It is said that in 1791 when Louis XVI tried to flee France, he was undone by his love of pied de porc.
What kind of décor does Le Pied du cochon have?
I have heard that the café’s décor is French provincial kitsch – displays of plastic and ceramic pigs, pig postcards, pig dolls, piggy banks, etc. There is also a wonderful restaurant called Le Pied du Cochon and it is NOT TO BE MISSED!! This week I am offering a recipe for pig’s feet in the style of Sainte Menehould.
How to cook pig’s feet?
Dip the pig’s feet in the eggs and then roll them in the bread crumbs. Place them on a baking sheet. Spoon the butter over them on all sides. Put in the oven and cook until lightly brown for about 15 minutes. Turn them often and spoon on remaining butter.