Gratinated crayfish with grilled lemon and fried yeast
The restaurant kitchen at Hotel Britannia in Trondheim, Trøndelag
Gratinated crayfish with grilled lemon and fried yeast
Gratinated crayfish with grilled lemon and fried yeast

RECIPE:
Chef Live's
gratinated langoustine

“The Trøndelag region has fantastic seafood.”

“Langoustine is my favourite, and is something I make often. I keep it simple, so you can really taste the delicious flavours of the sea.”

Live Krangnes Edvardsen, chef at the Michelin restaurant Credo 

Hungry for delicious seafood?

Try chef Live's fantastic recipe for gratinated langoustine with grilled lemon and fried yeast.

So simple, yet so flavourful!

“Fried yeast is actually something we have been using at Credo for many years.”

“It might sound a bit odd, but it really gives the dish a nice caramelized flavour. You can leave it out if you want, but I recommend trying it!”

Live

Ingredients:

(Makes 4-5 servings)

15 langoustines

250g butter, at room temperature

2 pkts fresh yeast

1 lemon

1/2 pot of thyme

1 tsp sea salt

Method:

1. Preheat the oven to 200 °C (for a convection oven, slightly higher for a regular oven).

2. Slice the lemon in half and place both halves flat side down in a frying pan on high heat. Leave for about 10 minutes (the flat side of the lemon should then be dark around the edges).

3. Crumble fresh yeast on a tray covered with baking paper and bake in the oven for about 15 minutes, until the yeast gets a deep golden colour. Remove from oven and cool on the counter before chopping roughly.

4. Add the butter, salt, thyme, juice from the grilled lemon, and yeast into a blender. Blitz until well blended. If you don't have a blender, you can mix the ingredients together by hand.

5. Slice the langoustines in half lengthwise. It's best to use fresh, raw langoustines. Arrange the langoustines in a rectangular baking dish, spreading a little of the butter mixture on each tail.

6. Bake in the oven at 200 °C for about 5-7 min (depending on the size of the langoustines). Play close attention so that they do not get overcooked.

7. Serve with freshly baked sourdough bread or white bread, and grilled lemon that you can squeeze on top.

This recipe can also be served as part of a larger meal or as an appetizer. Enjoy!

Chef Live at Palmehaven restaurant at Hotel Britannia in Trondheim, Trøndelag
Chef Live at Streif Bakery and Cafe in Trondheim.

Thanks to innovative chefs, amazing local ingredients and hard-working farmers, the Trøndelag Region, which includes Trondheim, has been named European Region Of Gastronomy 2022 – making the area a top travel destination for foodies.

Want more inspiration? Live gives you inside tips on where to eat and stay, and what to see in Trondheim!

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