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Cooking Recipe Video : Langoustine Rotie Aux Amandes a lá Creme de Pistache

 


    Restaurant: Hotel Rosalp
Phone:
 + 41(27)771 63 23
Website:
 www.rosalp.ch
Address:
 Route de Medran
"It’s in this famous ski resort at Verbier, where you will discover the charming Valaisa...
Langoustine Rotie Aux Amandes a lá Creme de Pistache
Recipe Description:
  1. Prepare a pistachio cream. Smoothly mix the crushed pistachios with some prawn fumet and cream.
  2. Decorticate and season the prawn. Keep the carcasses for the decoration. Glaze the prawn with yolk and cover them with the ground almonds.
  3. Cook in clarified butter in a hot pan. About 1 minute from each side. The almonds must be gold-colored.
  4. Prune the tomatoes for 1 minute in boiling water. Cut them into diamond-shapes and saute in butter.
  5. Place some ground pistachios on the outer edge of the serving dish. Pour the pistachio cream in the middle of the dish and lay the prawn on top of it.
  6. Decorate with a nice prawn carcass, some tomato diamonds for the color, a drop of pistachio oil and, to finish this dish, a green herb or grass.
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Servings:
 4 People
Cooking recipe time in minutes:
 20
Recommended wine with the dish:
 Fendant Perle du Valais 87
Difficulty level:
 Easy

Langoustine Rotie Aux Amandes a lá Creme de Pistache

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          Cooking Recipe Ingredients:
  • 4 royal prawn (caliber 5/7)
  • 3.5 oz. pistachios
  • 0.42 cups pistachio oil
  • 3.5 oz. crushed almonds
  • 1 egg yolk
  • 1 oz. butter
  • 0.42 cups prawn fumet
  • 0.63 cups cream
  • 2 tomatoes
  • 1 flat parsley leaf
  • Ocean salt, pepper (mill)
     Cooking recipe preparation instructions:
  1. Prepare a pistachio cream. Smoothly mix the crushed pistachios with some prawn fumet and cream.
  2. Decorticate and season the prawn. Keep the carcasses for the decoration. Glaze the prawn with yolk and cover them with the ground almonds.
  3. Cook in clarified butter in a hot pan. About 1 minute from each side. The almonds must be gold-colored.
  4. Prune the tomatoes for 1 minute in boiling water. Cut them into diamond-shapes and saute in butter.
  5. Place some ground pistachios on the outer edge of the serving dish. Pour the pistachio cream in the middle of the dish and lay the prawn on top of it.
  6. Decorate with a nice prawn carcass, some tomato diamonds for the color, a drop of pistachio oil and, to finish this dish, a green herb or grass.
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