Fennel and orange essence, langoustines and caviar
- Starter or second course
- Oscietra Classic
- Alessandro Breda
A Mediterranean dish that surprises with its easily recognizable aromas. The tangy note of the orange is lovingly balanced by the other ingredients. It is accompanied by the unmistakable Oscietra Classic caviar.
- 2 fennels
- 3 g fennel seeds
- 400 ml water
- 1 organic orange
- 8 langoustines
- 60 g Oscietra Classic caviar
- Salt as needed
- Pepper as needed
- Evo oil
Clean the fennel, keeping the heart. Thinly slice all the outer parts of the fennel and place them in a saucepan with the fennel seeds, orange peel and salt. Pour boiling water on top and cover tightly. Let stand until cool. Strain and keep warm.
Peel the orange segments raw and cut them into small pieces.
Shell the langoustines and marinate the tails cut in half with olive oil, salt, pepper and chopped dill.
Arrange 4 teaspoons of caviar, 4 pieces of orange and 4 pieces of langoustine in the bowls. Pour in the boiling fennel infusion.