Julian Serrano's .l .Sauteed Langoustine With Pisto and Lemon Oil Vinaigrette

By t1bishop

Hands on: 30 minutes
Total time: 1hour, 15minutes

Ingredients

• For the vinaigrette:
• 1 medium eggplant peeled and cut into 1-inch cubes
• Salt to taste
• Freshly ground black pepper to taste
• 1 yellow squash quartered and sliced
• 1 zucchini cut in 1/4 inch slices
• 3 tablespoons olive Oil divided
• 2 cloves garlic minced
• 1 medium onion cut in 1/4-inch slices
• 1 red bell pepper cut in l inch alices
• 2 thyme sprigs
• 1 tomato diced (reserve 2 tbls for vingairette
• 6 1angoustines (substitute shrimp or crawfish if necessary)
• 1/2 cup lemon Juice
• 1/2 cup aged sherry vinegar
• 1 1/4 cups extra~vlrgln Olive oil

Details

Servings 6

Preparation

Step 1

To make the Pisto

Quarter the eggplant and season with salt and pepper. Let stand for 45 minutes. Place squash and zucchini in a
large bowl and season with salt and pepper. In a saute pan, add 2 tablespoons olive oil, garlic, onion and pepper. Sweat for 4 minutes. Add squash and zucchini to pan. Season to taste, then add eggplant. Cook until eggplant
is just tender. Add thyme and tomato. Cook for 1 minute.

To prepare the langoustines:
Peel langoustines. Place in "corner" .
of saute pan immediately after thyme
and tomatoes. Splash with remaining olive oil. Season with salt and Pepper.

To prepare the vinaigrette:
Mix the lemon juice, vinegar and
olive oil. Stir in reserved diced,
tomatoes, Season with salt and
pepper.
To serve: Place a 4-inch ring in the center of the plate and fill with pisto. Place langoustines next to the pisto. Drizzle with vinaigrette.