Langoustines with saffron tagine style

Serves 6

Easy recipe

INGREDIENTS

• 4 beautiful scampi

For the bisque :

• 1 carrot
• 1 onion
• Tomato concentrate
• 500 g of orange juice
• 0,5 g of Pyrene saffron
• Ras el-hanout
• Cumin
• Ginger
• Coriander powder

Topping :

• Argan oil
• 4 mini carrots2 mini eggplants
• 8 mini turnip
• 20 dried raisins
• 10 dried apricots
• 4 cloves of garlic
• 4 zucchini rolls
• 4 nasturtiums
• 500 g orange juice
• 0.5 g saffron
• Ras el-hanout
• Cumin
• Ginger
• Coriander powder

1. Peel the scampi. Keep the bodies in a cool place and make a langoustine bisque.
2. At the minute, color the scampi in a foamy butter without coloring.
3. Cook the vegetables separately in a saucepan, coloring them with argan oil. Cook the carrots with the spices then incorporate the grapes, apricots and garlic. Deglaze with orange juice and add the bisque. Repeat the operation with the turnips and eggplants.
4. In a soup plate, pour the bisque and orange juice, arrange the garnishes nicely and the langoustine in the center.

Ideal accompanied by our Riesling Grand Cru Wineck-Schlossberg 2018!