Defrost Whole Langoustines in the refrigerator overnight or a minimum of 8 hours until there are no ice crystals on the exterior of the product. Using a sharp knife, cut the langoustine in half lengthwise starting from the head. Using a toothpick, gently remove the intestinal tract from the tail and eviscerate the head.
Brush the split langoustines with olive oil and season with salt and pepper. Roast in a pre-heated oven at 190οC for 4 minutes or until internal temperature of the langoustine head reaches 73οC.
Using a mandolin, slice zucchini and Roma tomatoes into thin slices. Layer them alternating with zucchini and tomatoes. Drizzle with olive oil and season with salt and pepper before roasting in a pre-heated oven at 190οC for 8 minutes or until softened through. As the roasted vegetables come out of the oven, drizzle balsamic glaze over top.
To plate: On a plate, arrange the tian of roasted vegetables and top with microgreens. Arrange 2 split langoustines around the tian and garnish with gremolata.
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