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Cooking Recipe Video : Langoustine Rotie Aux Amandes a lá Creme de Pistache

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Restaurant: Hotel Rosalp

Chef: Roland Pierroz

Michelin Guide Ranking

1

Viewers Video Rating

Average Rating: 4.3/ 5 - 11 votes - 1,268 views
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Restaurant: Hotel Rosalp

Chef: Roland Pierroz

Michelin Guide Ranking

1

Viewers Video Rating

Average Rating: 4.3/ 5 - 11 votes - 1,268 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
20
Cooking recipe Search Tags:
 Langoustine Rotie Aux Amandes a la Creme de Pistache Langoustine Rotie
Recommended wine with the dish:
Fendant Perle du Valais 87
Difficulty level:
Cooking recipe viewed:
1,268
Cooking Recipe Preparation time
  • Preparation time: 20 minutes
Cooking Recipe Ingredients
  • 4 royal prawn (caliber 5/7)
  • 3.5 oz. pistachios
  • 0.42 cups pistachio oil
  • 3.5 oz. crushed almonds
  • 1 egg yolk
  • 1 oz. butter
  • 0.42 cups prawn fumet
  • 0.63 cups cream
  • 2 tomatoes
  • 1 flat parsley leaf
  • Ocean salt, pepper (mill)
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Prepare a pistachio cream. Smoothly mix the crushed pistachios with some prawn fumet and cream.
  2. Decorticate and season the prawn. Keep the carcasses for the decoration. Glaze the prawn with yolk and cover them with the ground almonds.
  3. Cook in clarified butter in a hot pan. About 1 minute from each side. The almonds must be gold-colored.
  4. Prune the tomatoes for 1 minute in boiling water. Cut them into diamond-shapes and saute in butter.
  5. Place some ground pistachios on the outer edge of the serving dish. Pour the pistachio cream in the middle of the dish and lay the prawn on top of it.
  6. Decorate with a nice prawn carcass, some tomato diamonds for the color, a drop of pistachio oil and, to finish this dish, a green herb or grass.
Restaurant
Name:
Hotel Rosalp
Phone:
+ 41(27)771 63 23
Website:
www.rosalp.ch
Address:
Route de Medran
City:
Verbier(Valais)
Country:
Sw
Overview:
"It’s in this famous ski resort at Verbier, where you will discover the charming Valaisan chalet from Roland Pierroz, called "Hotel Rosalp". Initially starting with a small tea salon, the log cabin has constantly grown. Passionate by art and collecting Russian icons, Roland Pierroz develops each gastronomic composition on a sheet of paper. He serves a very creative Valaisan cuisine, influenced by his Italian origins, where the expression of aromas comes simply from combining different products."
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