Recipe

Appetizer

Langoustine And Popcorn

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Langoustine And Popcorn
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Langoustine recipe with popcorn puree, a original and tasty seafood appetizer by Chef Wylie Dufresne from wd 50 restaurant in New York

Ingredients
For the popcorn purée
For the hibiscus shards
For the endive
To serve
Info box
  • Preparation time
  • Cooking time
  • Recipe category Appetizer
  • Recipe yield 2
  • Recipe cuisine French
Preparation

Popcorn purée
Blend all ingredients until smooth, chill and reserve.

Hibiscus shards
Blend all ingredients together and spread out on a Silpat to dry at 65°C - 150°F overnight.  
Break into shards.

Endive
Peel apart the endive and cut into triangles.

Serve
Season the langoustines and place on a baking tray with butter.
Place the langoustine and tray in salamander and warm through.
Sautee the endive with a splash of water and salt, just until warm.
Draw a line of popcorn puree across the plate, place 2 langoustines on each plate.
Top the langoustines with endive and scatter the hibiscus shards on top.
Serve.

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