Carpaccio of Langoustine with Fennel and Orange

Brittany is world famous for its seafoods and one of the most popular of these is the langoustine. This is a simple but delightful dish with the flavour of the fennel and dill working with the orange to produce an extraordinary burst of flavour with every bite!

Ingredients for 4 servings:

25 large langoustines or 40 small
1 fennel
1 large orange
half a cup fresh orange juice
1 bunch dill
olive oil
lemon juice
lobster shell bisque
salt & pepper


Method:

Shell the langoustine tails. Cut meat almost through, remove black gut string and flatten.
Slice whole fenell into thin strips, blanch in boiling water 1 minute. Peel the orange removing all membranes and seeds; cut into smaller pieces and collect remaining juice from the orange in a bowl.
Make bisque of lobster shells boiling well till it starts to thicken lightly. Whisk in a little olive oil and season with lemon juice, salt and black pepper.
Add olice oil to a heavy pan and heat lightly.Turn the langoustines on the pan quickly seasoning with salt and pepper. Watch the inside of the langoustine turn translucent in about three minutes.
Dip strips of fennel with pieces of orange in the juices on the pan.
Arrange fennel and orange with the langoustine tails on very hot plates. Whisk juice from the pan with olive oil. Season with salt and pepper and drip over the plate.Drip with lobster shell bisque, decorate with sprigs of dill and serve immediately. A nice glass of Chardonnay goes well with this dish.