Lunch

Pan-Seared Langoustine Tails with Charred Corn Emulsion, Crispy Sage & Black Garlic Oil

Name: Pan-Seared Langoustine Tails with Charred Corn Emulsion, Crispy Sage & Black Garlic Oil
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 4 large langoustine tails (or large shrimp), butterflied (about 180g); Sea salt & cracked pepper; 3 tbsp unsalted butter, divided; For charred corn emulsion:; 2 ears fresh corn, kernels stripped (or 1.5 cups frozen, thawed); ½ cup vegetable or shellfish broth; ¼ cup crème fraîche; 2 cloves fermented black garlic, minced; ½ tsp sherry vinegar; Fine sea salt; For burnt sage oil:; 2 tbsp unsalted butter; 12 fresh sage leaves; 2 cloves fermented black garlic, thinly sliced; Fleur de sel & cracked pepper

Pristine langoustine tails seared until their shells turn coral-gold, served over a silky charred corn velouté studded with black garlic. A pour of burnt sage beurre noisette and crispy sage chips add textural contrast and herbaceous bite to this refined Italian-inspired autumn lunch.

475cal per serving 20gprotein 19gcarbs 37gfat 20min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this