Darégal

Instructions

Serves 4

1. Shell the raw langoustines.
2. Place the bouillon cubes in a stewpot of salted boiling water.
3. Add the langoustines and poach them for 2 minutes. Keep in the refrigerator.
4. Meanwhile, remove the orange and grapefruit peels.
5. Candy them in a saucepan for 10 minutes with the sugar and a glass of water.
6. Extract the juice from both fruits.
7. Peel the rest of the oranges and grapefruit, being careful to remove the white pith under the zest.
8. Pour the olive oil, citrus juice and balsamic vinegar in a bowl. Salt and pepper. Add 2 spoons of dill. Emulsify.
9. Divide the roquette (arugula) amongst four serving plates.
10. Arrange the langoustines, alternating them with the citrus quarters.
11. Pour the flavoured oil mixture over them.
12. Sprinkle with dill.
13. Decorate with the candied zests.
14. Serve immediately.