Grilled langoustines, green mango relish & warm courgettes

Grilled langoustines, green mango relish, warm courgettes with sweet Meyer lemon

People
For 4
Preparation Time
30 minutes
Winery Pairing
Mumm Cordon Rouge

Ingredients

2 raw peeled langoustines (or firm shrimp)
1 tablespoon sunflower oil
1 pinch sweet paprika
1 pinch fine salt
1 green mango
1 small red onion
1 tablespoon sweet lemon juice
1 teaspoon light brown sugar
1 pinch fine salt
2 zucchinis
1 tablespoon olive oil
1 sweet lemon (zest)
1 pinch fleur de sel
A few leaves of fresh coriander or Thai basil

Recipe

Preparation steps:

Mix the langoustines with the oil, paprika, and salt. Sauté them over high heat in a saucepan for 1 to 2 minutes on each side. Set aside.
Grate or julienne the green mango. Finely chop the onion. Mix with the lemon juice, sugar, and a pinch of salt. Let marinate for 15 minutes.
Cut the zucchini into thin strips. Fry them for 2 to 3 minutes with the oil, lemon zest, and a pinch of fleur de sel. Serve warm.
Arrange the seared langoustines on a bed of zucchini, add the mango relish, a few fresh leaves, and a drizzle of olive oil if desired.

Mumm Cordon Rouge

The lightly seared langoustines reveal their delicate sea flavor. The zucchini and sweet lemon add freshness and softness.
The green mango balances the dish with texture and fruitiness. A precise, vibrant summer dish that pairs perfectly with the Mumm Cordon Rouge cuvée.

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