Enrobé of Langoustines and Chanterelles
Technical stages for Enrobé of Langoustines and Chanterelles :
- Make a binding dough with water and flour.
- the leek whites and greens. Put aside.
- Sautee the cleaned chanterelles. the leek whites in butter.Place leeks, chanterelles and salted peppered langoustines on filo sheets.
- Roll the sheets and seal the sides with the binding dough.
- In a , crush parsley with olive oil, a pinch of salt and a pinch of Cayenne pepper.
- Fry the rolls in a deep fryer to 200°C (390°F) until they turn crispy and golden. Remove them with a skimmer and drain them using a paper towel.
- Fry the minced leek greens.
- on plate individually and garnish with parsley oil, mushrooms and fried leeks.
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