Arnaud MoreauGrand Cru Champagne EN / FR

Pairings & recipes / Langoustines with virgin olive oil

Langoustines with virgin olive oil

with the cuvée ArraKis · Brut Nature Grand Cru

Quickly seared langoustines with lemon vierge oil
Recipe 01

Quickly seared langoustines with lemon vierge oil

Time · Prep 20 min · Cook 4 min · serves 4

Ingredients

  • 16 large whole langoustines, very fresh
  • 6 tbsp fruity extra virgin olive oil
  • 1 unwaxed lemon (zest + juice)
  • 8 ripe cherry tomatoes
  • 1 long shallot
  • 1 small bunch of basil
  • Fleur de sel, freshly ground black pepper

Method

  1. Peel the langoustines, keeping the last tail ring and tail fan, devein, pat thoroughly dry, and refrigerate.
  2. Make the vierge oil: finely mince the shallot, dice the cherry tomatoes, add the finely grated lemon zest, 2 tbsp of its juice, the sliced basil, and olive oil; season with salt and pepper.
  3. Heat a large non-stick pan without any fat, sear the langoustines 1 to 2 minutes per side over high heat, just enough to lightly colour them without overcooking.
  4. Plate the langoustines immediately while still warm, spoon the vierge oil generously over them, and finish with a turn of pepper and a pinch of fleur de sel.

Why the pairing works. The delicate, briny flesh of the langoustines, lifted by lemon acidity and the freshness of vierge oil, aligns with the tension and precision of a Bouzy Grand Cru brut nature dominated by Pinot Noir.

Flash-marinated langoustines with citrus and coriander vierge oil
Recipe 02

Flash-marinated langoustines with citrus and coriander vierge oil

Time · Prep 25 min · Cook 2 min · serves 4

Ingredients

  • 20 small very fresh langoustines
  • 5 tbsp mild extra virgin olive oil
  • 1 organic orange (zest + 3 tbsp juice)
  • 1 lime (zest + 2 tbsp juice)
  • 1 small red onion
  • 1 bunch of fresh coriander
  • Fleur de sel, ground white pepper

Method

  1. Fully peel the langoustines, devein them, halve lengthways if large, and arrange in a single layer in a shallow dish.
  2. In a bowl, combine the finely grated orange and lime zests with their juices, the olive oil, finely minced red onion, and chopped coriander; season lightly with salt.
  3. Pour the vierge oil over the langoustines, cover with cling film, and marinate for 10 minutes in the refrigerator to infuse without over-curing them.
  4. Just before serving, heat a pan until very hot and sear the langoustines 30 seconds per side to warm through, then return them immediately to the marinade and serve in shallow bowls.

Why the pairing works. The delicacy of the citrus and coriander heightens the brininess of the langoustines while echoing the directness and liveliness of a zero-dosage Bouzy Grand Cru brut nature.

Other pairings of this cuvée

Discover the cuvée ArraKis ← All pairings