Rhubarb often provides a nice sour touch in desserts, but you can also do nice things with it in regular foods. As in our fruit recipe of the month.
Langoustines with rhubarb and herbal oil
Ingredients: 4 people:
- 4 Langoustines
- 2 Rhubarb stalks
- 8 Bay leaves
- 1 l Water
- 200g Sugar
- 1/2 Lemon
- 100 ml grape seed oil
- Red shiso
- Put the water in a large pot on the fire.
- Add the sugar, half the lemon and 4 bay leaves. Don't throw away the lemon. Let it cook.
- Peel the rhubarb stalks, cut them into 2 and save a small piece separately.
- Blanch them in the sugar water pot for 5 minutes. Dice the small piece of rhubarb into very fine brunoise.
- Now pour the grape seed oil into a saucepan over a low heat. Add the other 4 bay leaves and leave to simmer for 20 minutes.
- Peel the langoustines and clean them. Fry the langoustines in oil over a high heat until they turn a nice color. Let them cook for another 20 seconds in the warm pan. Don't drain the oil.
- Place 1 piece of rhubarb on a plate. Drip some of the grape seed oil around the rhubarb stalk, add the crumbs of lemon zest and rhubarb brunoise. Dress the langoustine nicely on it.
- Finish with some Shiso leaves.