Nutrition Facts
4 servings
4
Recipe for smoked peas and grilled langoustines with fleur de sel.
To try: this recipe for smoked peas and grilled langoustines with fleur de sel.
Ingredients
400 Green peas
500 Raw langoustine
3 Shallot
2 Fennel with tops
300 Sunflower oil
4 Apple cider vinegar
2 White wine
50 Butter
Sea Salt
Directions
1
Blanch the peas and place them in a metal bowl over the barbecue to smoke.
2
Shell the langoustine. Sprinkle with sea salt and a little sugar. Be careful not to use too much, just enough to firm up the flesh. Let it sit for a few minutes. Grill quickly on one side only on the barbecue.
3
Chop the pea pods finely. Blend with neutral oil for 5 minutes. Chop the fennel fronds, shallots, and combine with pod oil and cider vinegar and white wine.
4
Cut the fennel into wedges and braise in the oven with white wine, the shells of langoustines, and butter for 20 minutes at 180° covered. Then grill on the barbecue.
5
Mix the Fleur de Sel with the herb found near the salt marshes (it can be replaced with regular black pepper).
6
Blend the heads of the prawns with the oil for 5 minutes. Then strain the oil through a fine sieve.
7
To finish, add a spoonful of raw cream. Place the sauce in the center of the cream. Arrange the langoustines on top, with the fennel beside it. Then sprinkle with salt and finally add a few drops of langoustine head oil.
Ingredients
Ingredients
400 Green peas
500 Raw langoustine
3 Shallot
2 Fennel with tops
300 Sunflower oil
4 Apple cider vinegar
2 White wine
50 Butter
Sea Salt
Directions
Directions
1
Blanch the peas and place them in a metal bowl over the barbecue to smoke.
2
Shell the langoustine. Sprinkle with sea salt and a little sugar. Be careful not to use too much, just enough to firm up the flesh. Let it sit for a few minutes. Grill quickly on one side only on the barbecue.
3
Chop the pea pods finely. Blend with neutral oil for 5 minutes. Chop the fennel fronds, shallots, and combine with pod oil and cider vinegar and white wine.
4
Cut the fennel into wedges and braise in the oven with white wine, the shells of langoustines, and butter for 20 minutes at 180° covered. Then grill on the barbecue.
5
Mix the Fleur de Sel with the herb found near the salt marshes (it can be replaced with regular black pepper).
6
Blend the heads of the prawns with the oil for 5 minutes. Then strain the oil through a fine sieve.
7
To finish, add a spoonful of raw cream. Place the sauce in the center of the cream. Arrange the langoustines on top, with the fennel beside it. Then sprinkle with salt and finally add a few drops of langoustine head oil.
Notes
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