Langoustine tails in feiulle de bric with basil
Feuille de bric are very fine sheets of pastry, and here it is deep fried to achieve a crisp texture, contrasting beautifully with the sweet langoustine tail hidden inside. This is a remarkable langoustine recipe from William Drabble comprised of simple, yet flavourful, ingredients for a brilliant seafood canapé.
Ingredients
- 6 langoustine tails
- 6 basil leaves
- 6 sheets of feuille de brick pastry
- 1 lemon , juiced
- salt
- vegetable oil
- 3 tbsp of green pesto
Equipment
- Deep fat fryer
- Cocktail sticks
Method
1
Fill a large pan with water and bring to the boil. Blanch the langoustine tails for a few seconds, then remove from the heat. Peel and remove the vein from centre of the tail using a knife. Wrap each tail in a basil leaf
2
Cut the feuille de bric into approx 2.5 cm squares. Place a langoustine tail into the centre of one of the squares then pull two opposite points together wrapping around the langoustine. Put a cocktail stick through the centre of the langoustine, securing everything together
- 6 sheets of feuille de brick pastry
3
To cook, drop each parcel into a deep fat fryer for a few seconds until the feuille de bric is crispy
- vegetable oil
4
Season with a little salt and lemon, and pesto. Serve immediately
- 1 lemon
- salt
- 3 tbsp of green pesto
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Langoustine tails in feiulle de bric with basil
