Saturday, December 30, 2006

Langoustine with Zucchini Cake and Bean Salsa

For 4 portions: 8 langoustine, 2 zucchini, 2 tbsp. flour, 1 large egg, Italian seasoning, 1 can mixed beans, cilantro, lemon juice, diced tomato and bell pepper, olive oil, diced onion.

For the bean salsa: Strain and wash the beans, add the chopped cilantro, onion, lemon juice, diced vegetables, olive oil, salt and pepper to taste. Mix well.

For the zucchini cakes: Grate the zucchini and squeeze gently the excess moisture. Stir in the flour, egg, Italian seasoning, salt and pepper to taste. Spoon the mixture in a hot pan and make 8 equal cakes.

Bring 1 cup of water to a boil in a shallow pan, add 1 lemon wedge, some cilantro and salt. Put the langoustine in the boiling water and cover with a lid. Should be ready in about 3 min.

Recipe courtesy of Chef George

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