King langoustines with early vegetables and caramelised skate fish cheeks
- 6 king prawns/ langoustines
- 6 eggs
- 18 skate fish cheeks
- 6 baby carrots
- 2 artichokes
- 1 handful of fresh beans
- 1 handful of fresh peas
- 6 early turnips
- 1 handful of spinach
- 1 small courgette
- 6 spring onions
- 18 mangetout peas
- 1 bunch of small white or green asparagus
- 1 head of broccoli
- olive oil
- 1 small jar of rouille
- fish bouillon ...
Level of difficulty Easy
Cost Budget Friendly
Cook the langoustines for 5 minutes in the fish court-bouillon, brought to a boil. Remove the body and reserve the claws, coarsely crush the shells and put them in a bowl, cover with garden herbs: chervil, parsley, thyme ... Preheat the oven to 65 ° and check the temperature with precision ... Then place the dish in the oven with the eggs 1:30 hours at low temperature...
Prepare the vegetables.
Cut the carrots into round sticks, the turnip in round slices, cut the artichoke, keeping the hearts and the tender leaves, gently remove the hairs... remove the stems from the spinach, shell the peas, beans and mangetouts, cut the courgette into spaghetti and the onions into slices... Cook the vegetables separately, blanch the spinach just 3 seconds, 1 minute the onions and courgettes... All the veg should remain firm and a little crunchy.
When garnishing the plates :
Squeeze the langoustine shells a little, salt and pepper, filter the oil and pour into a bottle, remove the egg yolks, reheat the vegetables and the langoustines by steaming them.
Heat gently the rouille with 1 dl of creme fraiche and set aside in a water bath.
Fry the skate fish cheeks in a little butter and 1 tsp of sugar, caramelise slightly ...
Arrange the vegetables on the warm plates, add an egg yolk on 3 spinach leaves, place a langoustine, two claws, three cheeks, and drizzle with the shellfish oil, emulsify the rouille cream with an immersion blender and pour this cream into small glasses...
... enjoy warm ...
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