Name: Langoustines with Candied Tomatoes, Chutney, and Salad with Sesame Seeds
Prep time: P0Y0M0DT2H0M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H30M0.000S
Yield: 4 servings
Ingredients: 2 tomatoes; Salt and pepper; Sugar; 1/2 cup plus 1 tablespoon sesame oil; 7 tablespoons balsamic vinegar; 1/2 cup plus 1 tablespoon soy sauce; 4 ounces Chinese noodles, uncooked; 12 langoustines; 1 to 2 tablespoons olive oil, for sauteing; 8 ounces mesclun salad; 1/3 pound (5 1/3 ounces) fruit chutney; 1/4 cup black sesame seeds; 1/4 cup white sesame seeds; Dill sprigs

Two hours before serving, prepare candied tomatoes.

Preheat oven to 200 degrees F.

Peel tomatoes, remove stems, quarter, and remove inside pulp, to get something like "petals" of tomatoes. Place "petals" on a baking tray; season with salt, pepper, and a sprinkle of sugar. Bake for 90 minutes.

Prepare sauce: Combine and whisk sesame oil, balsamic vinegar, and soy sauce.

Cook Chinese noodles in salted water according to directions. Strain and rinse under cold water and strain again. In a bowl, toss noodles with half of sauce.

Shell the langoustines and saute them quickly in olive oil. Toss mesclun lightly with desired amount of remaining sauce.

On each plate, arrange a layer of noodles and place three langoustines on the sides. Spoon fruit chutney on each langoustine and garnish with "petals" of tomato. Place mesclun on top of Chinese noodles and sprinkle entire arrangement with both black and white sesame seeds. Garnish with sprigs of dill and serve.

Langoustines with Candied Tomatoes, Chutney, and Salad with Sesame Seeds

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages