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.