Langustini Marinated in Lime with Cress and Papadums

Remove the skin from the langoustini, free them from the intestines and put them in a bowl to cool.

Fry the langoustine shells in hot olive oil, briefly fry the shallots – cut into strips – and extinguish with chicken stock. Add lime leaves, chopped cherry tomatoes, roasted garlic, coriander seeds, star anise and thyme and reduce the stock.

Remove the peel from the cucumber, remove the seeds and shave the cucumber into fine strips on a kitchen slicer.

Blend the gravy briefly with a hand blender and strain. Slightly thicken with cornstarch. Then whisk the lime oil into the hot gravy and add the cucumber strips. Season with pepper, salt and a little bit of pepper.

Pour the mixture over the langoustine, not boiling, but at about 70°C, and let it stand for a short time.

Cut the cress into small pieces with scissors, chop the coriander and sprinkle it around the marinated langoustini.

As a crispy addition, bake the papadums in a deep fryer for a short time and put them on.

Tip: If you don’t like cilantro, you can alternatively replace it with parsley.

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