GRILLED LANGOUSTINES WITH 3 TEXTURES OF RED APPLE

BY  CHEF YOUSSEF AKIKI

Brought to you by Washington Apples

washingtonapplesme

Serves 4  | Preparation/Cooking time 45 mins

Compressed apple

1. Cut the apples into thin slices with a mandolin. Shape it into a flower form in a mold & set it aside.
2. In a saucepan add the beetroot juice, apple juice, and the spices and simmer.
3. Drain the juice and pour it on the apple flowers and let it cool.

Avocado puree

1. Scoop the avocado flesh, add the lemon juice, salt, and mix using a hand blender.
2. Pass the puree through a fine mesh.
3. Reserve in a squeeze bottle.

Apple Jelly

1. Heat 100g of organic cloudy apple juice until boiling.
2. Add the xanthan gum, agar-agar, sugar, salt, and blend using a hand mixer.
3. Add the remaining quantity of apple juice and allow it to cool for at least 6 hours.
4. Once the mixture has set, blend to obtain a smooth jelly. Reserve in a squeeze bottle.

Apple and citrus vinaigrette

1. Juice fresh apples and strain to obtain 100g.
2. In a mixing bowl, whisk the apple juice, lemon juice, yuzu juice, and salt.
3. Whisk in the olive oil slowly. Set aside.

Grilled langoustines with three textures of red apples

1. Clean and peel the langoustines.
2. Put the flower shape apple on the side of the dish.
3. Season the langoustines with salt & pepper & grill on medium to high heat with olive oil.
4. Grill 1 minute on each side.
5. While still hot season the langoustines with the apple and citrus dressing.
6. Place the langoustines on the plate, and add random dots of apple jelly and avocado mousse.
7. Place the raw apple slice on the langoustine.
8. Drizzle lightly the remaining dressing.
9. Garnish with microgreens.