Langoustines de Printemps en Croute de Tobikiri
Spring French Scampi in Tobikiri Croustade
Ingredients:
12 scampi (from Brittany, France)
2 tbsp Tobikiri
1 tbsp of a great soy sauce
3 tbsp of olive oil
150 g of wild mesclun salad
Preparation:
Scampi:
Remove the fresh scampi from the shell, and dry carefully.
Roll the scampi in two-thirds of the Tobikiri.
Put 1 tbsp of the olive oil into a hot pan, and add the Tobikiri-crusted scampi.
Leave for two minutes while preparing the salad.
Salad Dressing:
Mix the remaining olive oil with the soy sauce and the last third of the Tobikiri leaves. Mix this dressing with the wild mesclun.
Place the scampi on top of the salad.
YOU ARE IN A GREEN HEAVEN!
Servings:
4 (no more than that because only a select audience deserves such a treat!)
TABLE OF CONTENTS
Nico Kenedi
French – 35 years old Nicolas was born "consumed by gourmandise". Growing up in France, Nicolas has always had an innate love of fine cuisine… from the evocative sounds and smells of the local market and the rustic home-cooking of his mother to his first 3 Michelin Star experience at the tender age of 7, he began to frame his unique taste for perfection with a forever rebellious (French) spirit ! Obsessed with the finest products in the world he directs his life with the ultimate food discoveries. A successful voyage means extraordinary food moments…what better way to experience the underlying heart and spirit of a city than through a hidden gem of a local restaurant or enjoying haute cuisine at a top-end establishment? A passionate cook at home with a collection of more the 600 culinary books , Nicolas is a true epicurean sharing his passion with friends and his two adorable children ‘Arthur (1)’ and ‘Gaspard (4)’, destined to follow in Nicolas’ footsteps and carry on the family tradition of a passion for cuisine.