Roasted Langoustines With Bell Peppers,

* Exported from MasterCook *

ROASTED LANGOUSTINES WITH BELL PEPPERS,

Recipe By : CHEF DU JOUR SHOW #CJ9331
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 red bell peppers
3 tablespoons extra virgin olive oil
10 basil leaves
Coarse sea salt to taste
4 cups organic arugula
1 teaspoon garlic puree
Cracked white pepper to taste
1 gallon water
1 cup french green beans
12 large fresh langoustines
2 teaspoons -- Ç
100 year old balsamic vinegar


Roast the whole bell peppers over a mesquite grill until completely
charred and cooked. Remove from grill and place in a covered container
to allow to steam. When the peppers are cool, remove the charred skins
but do not rinse off the essential oils and juices. Remove the seeds and
white membranes and discard them. Tear the peppers into four lobes
and marinate with half of the olive oil, all of the basil leaves, and coarse
sea salt. Reserve at room temperature.
Heat one tablespoon of olive oil in a heavy sautJ pan. When oil is hot,
wilt the leaves of arugula and add the garlic puree, salt, and pepper.
Cool at room temperature and reserve.
Blanch the trimmed green beans in one gallon of boiling salted water
for three to four minutes. The beans must have texture but not be crispy
or al dente. Refresh in ice water and remove from ice as soon as beans
are cooled.
Remove the heads from the langoustines and remove the shell from the
tail, leaving the end tail piece on. Always work on ice when cleaning sea
food, especially crustations. Put a toothpick through the langoustine. In
a heavy sautJ pan, heat one tablespoon of olive oil. Sear the
langoustines in hot oil until evenly golden brown. Set aside in a warm
place. The langoustines should cook for only one minute total; thirty
seconds on each side.
Presentation:
Place a small mound of the wilted arugula in a deep, large bowl and
place the marinated pepper strips on top. Place three langoustines on
the peppers. Toss the green beans in extra virgin olive oil and place as
garnish. Drizzle with a few drops of the old vinegar and serve hot.
Yield: 4 servings



















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