Fine Restaurants,  Food and Beverage

Recipe: Artichoke and Orange Gazpacho with Roasted Langoustines

vistamar gazpacho recipeArtichoke and Orange Gazpacho with Roasted Langoustines

Servings: 4

Ingredients

  • 8 langoustines
  • 300 g fresh Provençal goat cheese

Artichoke gazpacho  

  • 2 slices white bread
  • 200 g tomato pulp
  • 300 g steamed artichoke heart
  • 1 cucumber
  • 1 garlic clove
  • 12 cl olive oil
  • 12 cl fresh orange juice
  • 1 tablespoon Xérès vinegar
  • 4 purple artichokes
  • 1 onion, 1 carrot, 1 garlic clove, 1 slice smoked bacon, 15 cl white wine, coriander

Method

Thinly slice the onion, sauté in olive oil in a pan, add brunoise carrot, a garlic clove cut in half, the smoked bacon slice and coriander. Add equal amounts of white wine and water. Cover for 15 minutes then filter the bouillon.

Turn the purple artichokes; keep some of the stem. Sauté in olive oil. Add the bouillon then cook 15 minutes.

Mix all the gazpacho ingredients in pieces. Add olive oil, orange juice and Xérès vinegar. Marinate for 2 hours then mix and adjust seasoning.

Shell the langoustines and pan-fry.

Plating

In hollow plates, pour 1 ladle of gazpacho. Make 2 quenelles of fresh goat cheese and place one langoustine on each quenelle. Finish with the purple artichoke.


For more information, visit the Vistamar restaurant in Monaco or call (377) 98 06 98 98.

Share this:

EAT LOVE SAVOR® Luxury Lifestyle Magazine is different kind of magazine. For the love of true luxury and elegant living. A very special high end book-style magazine for inspiration and information on true luxury, taste and elegance. Our online magazine is replete with articles to inform and enchant. Our special print editions are unlike any magazine you've ever seen or experienced!

Do NOT follow this link or you will be banned from the site!