Ingredients – Langoustines
- 8 South-African langoustines (scampi),
- ready to cook
- Salt, pepper
- 2 sheets of spring roll pastry
- 4 basil leaves
- A little egg-white
Preparation – Confit of langoustine
Season 4 langoustines with salt and pepper and vacuum-seal. Cook on Steam 55 °C for 5 minutes.
Ingredients – Melon
- 1 Cavaillon melon
- 2 tbsp butter
- 1 pinch fleur de sel
- Black pepper, coarsely ground
- 1 dash white wine vinegar
- 1 sprig estragon
- 1 espresso spoon honey
Preparation – Langoustine in batter
Garnish 4 langoustines with 1 basil leaf each and wrap in spring roll pastry. Brush the ends of the pastry with egg-white to make them stick together better. Then deep-fry.
Preparation – Melon
Cut the melon into 8 cubes, each 2 cm wide and 4 cm long. Vacuum-seal with the remaining ingredients and cook on Steam 60 °C for 10 minutes.
Goes well with melon chutney, watermelon balls, smoked ham, Asian marinade.
Settings – Confit of Langoustine
5 minutes | Steam 55 °C
Settings – Melon
10 minutes | Steam 60 °C
Arrange on the plate, drizzle with olive oil and serve with side dishes as desired.