Recipe courtesy of Roger Verge
Langoustines with Candied Tomatoes, Chutney, and Salad with Sesame Seeds
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 700
- Total Fat
- 46
- Saturated Fat
- 7
- Carbohydrates
- 64
- Dietary Fiber
- 5
- Sugar
- 33
- Protein
- 12
- Cholesterol
- 24
- Sodium
- 2025
- Total: 2 hr 30 min
- Prep: 2 hr
- Cook: 30 min
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
Directions
- 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.