Fried asparagus with langoustines and sot l'y laisse(Featured Chef Peter Goossens)
Fairly difficult
Fairly expensive
Tasty gourmet recipe from Peter Goossens with langoustines and asparagus.
| Category: | Main courses Poultry dishes Seafood |
| Seasons | |
| Tags: |
Ingredients
For
4
Person(s)
Ingredients
| 8 piece(s) Norway lobsters |
| 12 piece(s) Asparagus |
| 1 piece(s) Shalot, finely chopped |
| g Ears of lamb (sea vegetable) |
| piece(s) Sot l'y laisse |
| 1/2 dl Brown chicken stock cooked in |
| 15 g Butter |
| 8 twig(s) Arugula |
| 12 spri(s) Chives |
| Pepper and Salt |
| Olive oil, to xook |
| Butter |
Lakeersaus
| 1 tbsp Luikse syrup |
| 2 tbsp Soy sauce |
| 1/2 tsp Ginger, finely chopped |
Fried asparagus with langoustines and sot l'y laisse Directions
- Lacker sauce: Mix the Liège syrup with the soy sauce. Then mix with the ginger. Season the sot l'y laisse (or chicken fillet cubes) with salt and pepper. Bake briefly in a knob of butter. Drain the excess fat and add the lacker sauce. Shake until the sauce sticks to the meat. Bring the chicken broth to the boil and stir in 15 g of butter.Season
Peel the langoustines and season with salt and pepper. Fry them in a dash of olive oil. Clean the asparagus. Cook them al dente in salted water and cool in ice water. Fry them briefly in a knob of butter. Season.
Remove the stalk from the lamb ears. Melt a knob of butter in the pan and stew the shallot. Add the lamb ears and fry briefly. Season
Finishg : Place the asparagus on a plate and the 2 langoustines on it. Arrange the ears of lamb in small heaps with the sot l'y laisse on top. Finish with a stalk of chives and a sprig of rocket salad. Spoon some sauce in between.
Notes
More Details
Source
Peter Goossens ***
