The best Langoustine Ravioles recipe from a Michelin-starred restaurant
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Gronda top 10 - number 3! A langoustine bite 🦐 This technique works so well for small bites, amuses or even to create components for dishes. Here I fill it with a langoustine cream, but you can also fill it with ice cream, tartare, foam, etc. The possibilities are endless! 🔥 Find all the recipes on my @gronda profile “Jules Cooking” 🙌🏼 Have a great weekend guys! #julescooking #gronda | Jules Cooking
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Gronda top 10 - number 3! A langoustine bite 🦐 This technique w…
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♥️🦞 Scampi or Langoustine is a smaller lobster variation but bigger than a king prawn and has elongated claws. The flavor is like a sweet and delicate lobster, softer than cooked lobster not as firm as a prawn. Now that we got that out of the way, a lot of people have asked to see the deconstruction process that I did to achieve a beautiful piece. Here’s the technique and I’ll post instructions in the comments section pinned. To help maintain a straight tail, insert a skewer in, or lightly poac
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