Recipe: Langoustines with pea cream

The langoustines:

1 Shell the langoustines, remove the black vein by lightly scoring the flesh with the tip of a knife.

2 In a dish, pour the grapeseed oil and the washed and chopped mint. Mix then place the langoustines in this marinade. Refrigerate.
The onion compote:

3 Peel the onions, cut them finely.

4 In a pan heated with a little olive oil, melt a knob of salted butter, add the onions and cook on low heat. Add the vegetable broth gradually to help the cooking. The onions are soft after 30 minutes of cooking.
The pea puree:

5 Cook the peas in salted boiling water (coarse salt) then plunge them in cold water and drain.

6 Blend, salt and set aside.
The licorice powder:

7 Preheat the oven to 180°C (355°F).

8 Bake the cachoux, when they puff up, remove them and crush them. Pass the obtained powder through a sieve.
The finishing:

9 In a saucepan heat the pea cream which should have the consistency of a fine and slightly liquid puree.

10 In another saucepan, reheat the onion compote.

11 Heat a pan with a little olive oil and cook your langoustines 3 or 4 minutes on both sides.

12 Place a ring mold on each plate, put a layer of onion compote, then the pea cream on top. Remove the ring molds, place 3 cooked langoustine tails on top, season with fleur de sel and garnish with licorice powder.
Enjoy!