Seared langoustines with root vegetables
12st Norway lobsters
1 DL Mixed root vegetables cut into 1 cm pieces, celery, parsnip, carrot
1 spoon tomato paste
2 garlic cloves
2dl white wine
1st piece of Celery
50 g Butter
1 bit Ginger
3 cm Chili, Red
Dill, Leeks, Frityr oil, Salt & Pepper
Cutter shell in pan with a little oil, root vegetables, onions and tomatpuren turn on the wine and cover with water. Cook for 20 mins strain. While half and reduce down half until it remains 1 DL beat in 2 spoons of butter. Clear
Remaining broth is used in the inkokningen of carrots and celery.
Cut carrots and celery into equal cubes (1x1cm) and svetta up with onions and grated ginger, chili Sauté in butter and sharing. Turn on the broth and boil uncovered until liquid is cooked off end by touching in a little butter and season with salt and pepper.
Heat the oil for deep-frying to 180grader. Shred purjollöken super slim in 6-7 cm lengths (tändstickstjocka) deep fry in oil gyllenfärgade and put on paper, salty and turns with picked dill before serving.
Sauté the Scampis just before the bar of butter 30 sec on each side.
Arrange root vegetables in the bottom of a plate in a circle and place on kräftstjärtarna and top with dill and leek, close by to drizzle around the sauce serve and enjoy …..