Executive Chef Christophe Perringerard is always keen to introduce new items and flavours to the menu at the Crowne Plaza Abu Dhabi. This simple dish is a welcome addition to the menu at The Garden restaurant.
“This dish brings out many different flavours and textures with each bite,” says Perringerard.
Ingredients
- 5-8 per kilo langoustine*
- 5g Espelette* chili
- 3 cheese balls (100g cheddar cheese/100g Emmental cheese)
- 50ml veal jus
- 10g chives, finely chopped
- 10g parsley, finely chopped
- 100g breadcrumbs
- 2 large eggs, whites only
- 1 garlic clove
- 200ml UHT cream
- handful of wild baby rocket leaves,
- to garnish
- pinch of salt and pepper
- Pan fry three langoustines with the Espelette chilli, salt and pepper
- Grate the cheddar and Emmental and mould into balls, mixing in the chives and parsley. Leave for ten minutes in a fridge before rolling them in the egg whites and breadcrumbs and deep fry until golden brown
- Crush the garlic clove and blend with UHT cream until smooth. Create three circles on a plate using the jus, add the garlic cream in the centre of each circle and place the croquettes on top
- Place the pan fried langoustine on the plate, decorate with the wild rocket leaves and serve
(Serves one)
* Large prawns could be substituted
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