Recipe: Langoustine Tails with Golden Balls and Pesto

1- In the first place, in the morning for lunch or at lunch for dinner, let's prepare our langoustines.

2- In a large pot pour 4 to 5 liters of water, add your tea ball, salt with coarse salt and bring to boil for 5 minutes, then plunge your langoustines just as the boil resumes, turn off the heat and cover for 10 minutes.

3- Drain your langoustines then lay them flat until they cool, keep the broth well, which will serve us right away.

4- Put half of the broth* back to boil, pour the turmeric powder, and at boiling point the small pellets cook for 6 minutes, then turn off the heat, cover then 10 minutes later drain your pellets and reserve them in a salad bowl.

5- So the langoustines and the small pellets are cold, then detach the langoustine tails then ring after ring shell them, arrange them side by side on a plate with just a turn of the mill and a touch of olive oil and cling film.

6- In a salad bowl pour ½ lemon juice, 1 tablespoon of olive oil a pinch of Espelette powder a little fine salt and the mint leaves stir then mix in your pellets taste the seasoning and put in the cold filmed.

7- I have you execute your pesto with a robot for your practicality, but know that we cooks always prepare it in a mortar with a pestle.
Install all the elements, except the olive oil then when everything is well combined pour drop by drop your oil to your preference for its thickening.
Plating
In the center your golden balls, the langoustine tails overlapped on top and the pesto placed around.
*Of course do not throw away your cooking.
Pound the langoustine shells let them boil 15 minutes with then strain and serve yourself for example as a consommé with