Recipe: Pike Quenelle and Langoustines with Curry

Name: Pike Quenelle and Langoustines with Curry
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: Blettes au jus et brunoise créancaise*4 Belles quenelles de brochet artisanales; 500 g de blettes épluchées taillées en gros dés et quelques feuilles émincées; 2 carottes de sable (si possible) taillées en très fine brunoise; 8 langoustines les queues décortiquées et les coffres pilés; 30 cl de crème liquide (30%); quelques tranches d'une petite courgette cuites vapeur; sel poivre du moulin une râpure de muscade; 1 cuiller a café de bon Curry; 1 cuiller a café de Curcuma(Madagascar si possible); thym et laurier; huile d'olives et beurre; un trait de sauce soja

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Fishes

Prep 10 min

Cook 40 min

Total 50 min

Servings 4 serv.

Ingredients for 4 servings

Swiss Chard in Jus and Créances Brunoise*

Pike Quenelle and Langoustines with Curry for 4 people:
4 Beautiful artisanal pike quenelles
500 g of peeled Swiss chard cut into large dice and a few sliced leaves
2 sand carrots (if possible) cut into very fine brunoise
8 langoustines with tails shelled and bodies crushed
30 cl of liquid cream (30%)
a few slices of small steamed zucchini
salt freshly ground pepper a grating of nutmeg
1 teaspoon of good curry
1 teaspoon of turmeric (Madagascar if possible)
thyme and bay leaf
olive oil and butter
a splash of soy sauce

Step-by-step directions

1 In a saucepan pour 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.