Sauteed langoustine and chestnuts
1
Golden Delicious apple
20
Langoustine tails (size 25/30)
100g
Mixed green salad
SQ
Curry and mango balsamic vinegar
SQ
Olive oil
Shell the langoustine tails. Peel the Golden Delicious apple, cut into quarters. Sauté the langoustine tails, apple pieces and Ponthier cooked chestnuts in olive oil. When the langoustine tails are cooked, transfer them to a deep round bottomed steel bowl.
Sprinkle the curry and mango balsamic vinegar and serve with a mixed green salad of young lettuce.
Products used
Vacuum-cooked Chestnut
