Delicate and original, this vanilla langoustine recipe elegantly reinterprets festive cuisine. The combination of the langoustines' delicacy and the sweet, fragrant notes of vanilla creates a subtle balance, enhanced by a creamy sauce lightly flambéed with whisky. Ideal for a refined starter, this recipe will appeal to gourmet cuisine enthusiasts and pairs perfectly with a sparkling wine, for a truly exquisite food and wine pairing.
Ingredients
Starter for 4 people:
- 16 langoustines
- 1 shallot
- 2 tbsp butter
- ½ tsp salt
- 2 dl water
- 1 vanilla pod
- 2 tbsp whisky
- 1.5 dl 35% fat cream
- Caviar and pea shoots for decoration
Recipe
- Peel 12 langoustines, keeping the last segment and tail. Set aside the heads and claws. Simply remove the heads and claws from the remaining 4 langoustines.
- Peel and finely slice the shallot.
- Melt 1 tbsp butter in a saucepan and brown the shallot.
- Add the langoustine heads and claws, previously rinsed under clear water.
- Sauté for 4-5 minutes, stirring occasionally.
- Heat 2 dl water, then mix with ½ tsp salt. Pour over the langoustine heads and claws, cover, and simmer for 15 minutes.
- Slit the vanilla pod lengthwise with a knife, then add it to the saucepan with the langoustine heads, ensuring it is well covered with water.
- Simmer for an additional 10-15 minutes.
- Meanwhile, melt 1 tbsp butter in a frying pan and sear the unpeeled langoustines for 1-2 minutes on each side.
- Then, add the other langoustines and grill for 1-2 minutes on each side. Remove from heat. Add 2 tbsp whisky.
- Flambé.
- Once the flame extinguishes, set the langoustines aside.
- Finally, strain the langoustine heads through a chinois to collect the juice. Return this juice to the saucepan and add 1.5 dl cream.
- Scrape the vanilla pod and add the seeds to the sauce. Heat for 5-10 minutes.
- Blend to make the mixture frothy.
- Arrange the langoustines in 4 deep plates. Drizzle with vanilla sauce, then decorate with caviar and pea shoots, for example.
- Serve with a flute of Coeur de Domaines Brut.
This recipe is brought to you by Mrs Martinez Cooks
