Recipe: Langoustines with pea cream

Name: Langoustines crème de petits pois
Prep time: 30 min
Cook time: 30 min
Total time: 120 min
Yield: 4 portions
Ingredients: 12 langoustines25 cl d'huile de pépins de raisin1/2 botte de menthefleur de selLa compotée d'oignons : 400 g d oignons10 cl de bouillon de légumeshuile d'olive40 g de beurre demi-selCrème de petits pois :250 g de petits poisgros selLa poudre de réglisse :5 g de cachoux

By fanfan0256 ★ ★ ★ ★ ★ 4.2/5 (6 reviews) Fishes

Prep 30 min

Cook 30 min

Rest 1h

Total 2h

Servings 4 serv.

Ingredients for 4 servings

12 langoustines
25 cl of grapeseed oil
1/2 bunch of mint

fleur de selOnion compote:

400 g of onions
10 cl of vegetable broth

olive oil

40 g of salted butter

Pea cream:

250 g of peas

coarse saltLicorice powder:

5 g of cachoux

Step-by-step directions

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.

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!