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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
For the popcorn purée
For the hibiscus shards
For the endive
- Endive 1
- Preparation time
- Cooking time
- Recipe category Appetizer
- Recipe yield 2
- Recipe cuisine French
Blend all ingredients until smooth, chill and reserve.
Blend all ingredients together and spread out on a Silpat to dry at 65°C - 150°F overnight.
Break into shards.
Peel apart the endive and cut into triangles.
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.