Langoustines in Apple Curry
Langoustines deliver protein and iodine, while coconut and curry deepen the flavor without flour or breading. The dish turns bright, lightly sweet-spiced, and works especially well as a warm seafood plate.
Split the langoustines (400 g) along the back and open them up so the sauce can run inside. For the curry, warm the garlic (9 g) and onion (20 g) in sunflower oil (30 g), then add the apples (150 g) and chili (1 g) and cook for 1 minute.
Pour in the coconut milk (65 g) and water (100 g), add curry (10 g), lemon juice (5 g), allulose (3 g), and salt (3 g), then blend until smooth. If you want a stronger fruit note, leave a little of the apple texture unblended.
Arrange the langoustines on a tray, spoon over the apple curry, and bake at 180°C for 8-10 minutes. The sauce should thicken slightly and the flesh should become opaque and just firm.
Serve immediately while the curry is warm and fragrant. For a fresher finish, add a little herb garnish or a few extra drops of lemon at the table.
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