Hotdog is always a hit. Our recipe for gourmet hotdogs will impress your guests and loved ones. We replace the sausage with langoustine tails, and our mayonnaise is made from the langoustine shells.
Recipe for gourmet hotdog
Hotdog is a surefire hit. Our recipe for gourmet hotdogs will impress your guests and loved ones.
We replace the sausage with langoustine tails, and our mayonnaise is made from langoustine shells.
The dish is served on homemade bread with red onion chutney and potato chips.
Servings: Portions
Gourmet Hotdog
Hotdog is always a hit. Our recipe for gourmet hotdogs will impress your guests and loved ones. We replace the sausage with langoustine tails, and our mayonnaise is made from the langoustine shells.
Ingredients
- 18 pcs. Lobster
- 60 gram Red Onion Chutney
- 368 gram Oil Neutral flavor
- 2 pcs. Baked Potato
- 4 pcs. Bread
- 2 pcs. Egg Yolk
- 2.5 gram Mustard Dijon
- Spices Salt, white pepper, lemon juice, and apple cider vinegar
Instructions
Langoustine oil
- The langoustine tails are peeled and used for the dish.
- The shells (and heads) are used to make an oil for our mayonnaise.
- The shells are flambeed in alcohol for 1 minute and then covered with neutral oil.
- Bring it to a boil and let it simmer for 20-25 minutes.
- Strain the oil and cool it in the freezer for 40 minutes before use.
Langoustine mayonnaise
- Whisk egg yolks with apple cider vinegar and Dijon mustard.
- When it thickens, gradually add the langoustine oil until it reaches mayonnaise consistency.
- Season with lemon juice, salt, and white pepper.
Fried langoustine tails
- Ensure the tails are well-dried and fry them at high heat in a thick-bottomed pan.
- Feel free to use some of the oil from the shells to fry them in.
- They need about 20-30 seconds on each side.
Potato chips
- Peel the potatoes and cut them as thinly as possible.
- We use a mandoline slicer for this.
- Soak them in water for half an hour and dry them thoroughly with a dish towel.
- Cut them with whatever cutter you have to make them small, similar in size to the langoustine tails.
- Place the oil in a bowl and dip the potato slices one by one in the oil, then lay them on a baking sheet with parchment paper.
- Bake them at 180 degrees Celsius (356 degrees Fahrenheit) in a conventional oven for 5-7 minutes depending on the oven and the thickness of the potatoes.
- They should take on a bit of color, but keep an eye on the edges.
- Pat them with a dish towel when they come out and sprinkle salt on immediately.
Bread
- As for the bread, we used the same recipe as our burger buns.
- The only difference was that they were not sprinkled with sesame seeds and were shaped lengthwise.
Serving
- The bread should be cut lengthwise about 1/3 of the way down.
- Start by placing a large spoonful of red onion chutney at the bottom, then the mayonnaise on top, and finally alternating langoustine tails and potato chips upright.