Citrus langoustines, enoki mushrooms and pistachios, coconut-lime emulsion

Citrus langoustines, enoki mushrooms and pistachios, coconut-lime emulsion

Nicolas Sale
Difficulty level icon
Expert
Completion time icon
0h50
8
Videos
Magnificent pan-seared langoustines with Japanese mushrooms and an exotic coconut milk and lime sauce.
Citrus langoustines, enoki mushrooms and pistachios, coconut-lime emulsion
Total completion time
Completion time
0h50
Cooking time
45 minutes
Rest period
Techniques taught
  • Zesting a citrus fruit
  • Making a sauce
  • Making a citrus powder
  • Preparing a shellfish broth
  • Making an emulsion
  • Making a chlorophyll
  • Pan-frying langoustines
  • Preparing a langoustine
  • Mixing with a hand blender
  • Sweating a vegetable
  • Reducing a sauce
  • Removing the stalks from enokis
  • Peeling an onion
  • Emulsifying with a hand blender
  • The art of plating
  • Peeling shellfish
  • Decorating with sprouts
  • Decorating with dried fruit
  • Cooking a langoustine
  • Cooking a vegetable
  • Pan-frying enokis
  • Cutting a tomato
  • Cutting lettuce
  • Crushing carcasses
  • Crushing dried fruit
  • Chopping an onion
  • Blanching in a saucepan
  • Deveining a shellfish
  • Chinoiser (straining)
  • Seasoning a finished dish

Check out the first segment of this course for free

Étape 1 : Citrus powder

Nicolas Sale
Nicolas Sale
Head Chef et 2 Michelin stars
Head Chef et 2 Michelin stars

Étape 2 : Peeling & deveining the langoustines

Étape 3 : Nage of langoustines

Étape 4 : Lettuce chlorophyll

Étape 5 : Coconut-lime emulsion

Étape 6 : Pan-fried enoki mushrooms & pistachio

Étape 7 : Pan-fried langoustines

Étape 8 : Final plating

Nicolas SaleNicolas Sale

Nicolas Sale

Head Chef et 2 Michelin stars
Nicolas Sale is a Parisian two-Michelin-starred chef.
This Chef has worked in some of France's most famous restaurants, from Paris and Courchevel to the French Riviera.

For 6 years, he was the chef of the Ritz Paris, the mythical palace of the Place Vendome, where he received two + one stars for the palace's two restaurants : La Table de l'Espadon and Les Jardins de l'Espadon.
Throughout his career, Nicolas Sale was awarded several Michelin stars : while he worked at the Monte Cristo, at the Kilimandjaro, at the Kintessence, at the K2 Palace and finally at the Ritz Paris.
In 2017, Nicolas Sale was chosen as Chef of the Year by his peers and by the magazine Le Chef.

The Chef's cuisine, both artistic and charged with emotions, is largely inspired by his childhood and his travels.
He strives to enhance the inherent quality of the products he works with while respecting their seasonality.

His signature dishes are the result of exceptional work on seafood combined with special fruits/vegetables: pan-fried langoustines with enokis and pistachio, his seafood tartars subtly flavored with exotic citrus fruits, etc.

Rated 4.6/5 on Trustpilot for +100 reviews.

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2024
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2024
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May
2024
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