Coconut Milk and Lime Marinated Langoustines with Ginger Sabayon

Coconut Milk and Lime Marinated Langoustines with Ginger Sabayon

Elevate your dining experience with our exotic recipe for Coconut Milk and Lime Marinated Langoustines with Ginger Sabayon. This luxurious dish combines the delicate sweetness of langoustines with the tropical flavors of coconut milk and zesty lime, enhanced by the spicy warmth of ginger. The creamy sabayon adds a sophisticated finish, making this seafood creation a perfect choice for special occasions or a gourmet dinner. Follow our detailed guide to impress your guests with this beautifully balanced, flavorful entrée.

(1)
  • Preparation 30 min
  • Baking 5 min
  • Servings 2
  • Level Intermédiaire

Ingredients

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Preparation steps

  • Baking information
    • Temperature
      220°C
    • Baking time 5 min

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minutes

Coconut Milk and Lime Marinated Langoustines with Ginger Sabayon

Elevate your dining experience with our exotic recipe for Coconut Milk and Lime Marinated Langoustines with Ginger Sabayon. This luxurious dish combines the delicate sweetness of langoustines with the tropical flavors of coconut milk and zesty lime, enhanced by the spicy warmth of ginger. The creamy sabayon adds a sophisticated finish, making this seafood creation a perfect choice for special occasions or a gourmet dinner. Follow our detailed guide to impress your guests with this beautifully balanced, flavorful entrée.

Ingredients

  • Langoustines : 6 
  • Yellow onion : 1 
  • Chinese cabbage : 100 grams
  • Unsalted butter : 15 grams
  • Egg yolks : 3 
  • Caster sugar : 20 grams
  • Dry white wine : 6 centiliters
  • Coconut milk : 6 centiliters
  • Lime : 1/2 
  • Fresh ginger : 3 grams
  • Salt : 1 pinch
  • Pepper : 1 pinch

Preparation steps

  • Start by peeling the fresh scampi and placing them in a shallow dish.
    Pour in the juice of half a lemon and grate in the fresh ginger.
    Season with salt and pepper.

  • Add the coconut milk and mix well.
    Set aside in the fridge.

  • Mince onion.

  • As well as Chinese cabbage.

  • In a frying pan, brown the cabbage and onion in the butter.
    When no longer crunchy, remove from heat.
    Set aside.

  • In a bowl, beat the egg yolks with the sugar.

  • When the mixture turns white and frothy, place in a bain-marie and gradually add the white wine, continuing to whisk vigorously.

  • After 8 minutes, your sabayon should have a nice frothy consistency.

  • Place the cabbage/onion mixture in the bottom of the cassolettes.

  • Then place 3 scampi in each one.

  • Finally, top with sabayon.

    (For the sake of taste balance, it is not necessary to fill the cassolettes completely with sabayon.)

  • Bake at half-height at 220 degrees Celsius for 5/6 minutes.
    A light coloration should appear.

    • Baking information
    • Temperature: 220°C
    • Baking time: 5 min
Recette de https://leschatsgourmets.com