Top chef Domenico Candela, the first to earn a double macaron in central Naples, shares a visually and gustatorily stunning recipe: with "Langoustine and Carrots", success is guaranteed!
Langoustine cooked unilaterally, carrots, iyokan gel, and turmeric vegetable sauce. Langoustine claw tartare seasoned with fish masala.
Recipe for 4 people
For the langoustine
- 800 g of 0/5 Porcupine Gerli langoustine
Method
Clean the langoustines by separating the heads, tails, and claws.
Shell the tails and open the claws to extract the raw meat.
For the carrot purée
- 150 g of carrots
- 9 g of purple EVO oil
- 8 g of Champagne vinegar
- 2 g of salt
Method
Peel the carrots and slice them thinly. Season with the remaining ingredients and vacuum-seal in a cooking bag.
Steam at 100°C (212°F) for 1 hour and 30 minutes. Ensure the carrots are well-cooked, blend them using a Thermomix, and pass through a chinois with a larger mesh.
For the iyokan gel
- 10 g of iyokan
- 1 g of agar agar
Method
Combine the iyokan juice with agar agar and adjust with salt. Heat to 82°C (180°F). Once the temperature is reached, spread the mixture on a tray. Once gelled, blend the mixture and strain.
For the carrot sauce
- 150 g of carrot juice
- 25 g of fresh turmeric juice
- 15 g of grapefruit juice
- 40 g of French butter
- 1 g of Maldon salt
Method
Combine the extracts, grapefruit juice, and butter in a pot. Bring to a boil and blend. Strain and adjust with salt.
Dish completion
- 16 g of crustacean bisque
- 4 g of mixed herbs
- 10 g of yellow carrots
- 10 g of purple carrots
- 10 g of orange carrots
Method
Cook the langoustines on one side only in a hot pan with EVO oil and a bit of butter.
When ready, plate in a deep dish with a quenelle of carrot purée, dots of iyokan gel, and turmeric sauce.
Contacts
Grand Hotel Parker's - George Restaurant
C.so Vittorio Emanuele 13580121 Naples (Italy)
Restaurant Phone: +39 081 761 2474
