Recipe : langoustines with olive oil and citrus fruits
This recipe for langoustines with olive oil and citrus fruits will satisfy all your friends and family with its original flavours!
Olive oil from Nyons
1 yellow lemon
100g of butter
1 tablespoon vinegar (preferably with citrus juice)
2 egg yolks
Preheat your oven to 240°C.
Chop an orange peel for the citrus sauce and plunge it into a pot of boiling water for 10 minutes before draining.
Squeeze the orange used to collect the zest as well as a grapefruit and a lemon into the same container to collect the juice.
In a saucepan, bring the vinegar to boil and add salt and pepper.
Dissolve the egg yolks in a tablespoon of water and place them in the pan. Cook over a low heat while beating with a whisk.
Gradually add the butter, orange zest and half of the juice from the lemon, grapefruit and orange.
Then remove the heads of the langoustines and cut them in half. Gently remove the nerve (the black thread) and place them in a gratin dish. Sprinkle the langoustines with olive oil and the remaining orange, lemon and grapefruit juice and season to taste before putting them in the oven for 3 to 4 minutes.
Serve this recipe for langoustines with olive oil from Nyons and citrus fruits with rice for a tasty and balanced meal.