DE
RULangoustine „Annika Maria“
Recipe recommendation from star chef Peter Maria Schnurr
Peter Maria Schurr is a star chef from “FALCO”, at the Westin Hotel in Leipzig
“For me, there is currently no alternative to Royal Caviar in terms of creaminess, perfect salt ratio, nuttiness and the consistency of the grain. Simply top-shelf!”
Star chef Peter Maria Schurr
Ingredients for Langoustine „Annika Maria“
- 4 pcs Langoustines Royale
- 4 slices of lardo
- 4 pieces Granny Smith apples
(3 pieces for juice – 1 piece for very thin julienne) - 50 g natural créme fraîche from Échirée
- 80 g Caviar Royal Premium
Order the matching caviar:
From 110,00 €
TIP: Best price/performance ratio! Mild, almond-like aftertaste Grain size: 3.0 - 3.2 mm Shimmering gold, light brown - amber
Preparation
Add 6 sheets of gelatine to 1 litre of “apple juice”. Mix apple julienne into apple jelly to bind. Break out the langoustines / pull out the intestines / slice from the back slightly to the left & right / lightly sugar, salt, and pepper / drizzle with a few drops of lime olive oil / leave to marinate for 7-8 minutes. Place apple julienne lengthways on the langoustines. Place marinated Langoustine on a slice of Lardo. Drizzle with crème fraîche. Finish with Royal Premium caviar.