Recipe: Pike Quenelle and Langoustines with Curry

1 In a saucepan pour 3.2 qt (3 liters) of water, add 2 bay leaves and a little thyme let cook 5 minutes then plunge your quenelles there must be no boiling afterwards let cook gently for about 15 minutes and turn off the heat.

2 Meanwhile put your Swiss chard squares to cook in salted water for 7 to 8 minutes then just before the end plunge the sliced leaves drain then in a small pan dress them with a little soy sauce and cover.

3 In a saucepan pour your crushed shells sauté them a little in olive oil then moisten with your cream make a broth salt and add your teaspoons of curry and turmeric cook 5 minutes then strain through fine chinois and keep warm.
Then in the same saucepan sweat your carrot brunoise in butter salt and add your grating of nutmeg cook 5 minutes.

4 At the last moment in a pan pour olive oil then when it is very hot place your langoustine tails, pepper and cook 30 seconds on each side then set aside.
Final plating
On very hot plates the quenelles coated with sauce then sliced into 3 with the zucchini slices the Swiss chard around sprinkle with the carrot brunoise and the langoustine tails on top.
*The town of Créances in the Manche is renowned for its sand carrots growing in the coastal dunes.