{"id":3866,"date":"2022-11-22T16:42:26","date_gmt":"2022-11-22T15:42:26","guid":{"rendered":"https:\/\/dev.rouvinez.com\/blog\/non-classe\/vanilla-langoustines\/"},"modified":"2026-06-03T08:03:18","modified_gmt":"2026-06-03T06:03:18","slug":"vanilla-langoustines","status":"publish","type":"post","link":"https:\/\/dev.rouvinez.com\/en\/blog\/recipes\/vanilla-langoustines\/","title":{"rendered":"Vanilla Langoustines"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">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 flamb\u00e9ed 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.  <\/p>\n\n<h2 class=\"wp-block-heading\"><strong>Ingredients<\/strong><\/h2>\n\n<p class=\"wp-block-paragraph\"><strong>Starter for 4 people:<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>16 langoustines<\/li>\n\n\n\n<li>1 shallot<\/li>\n\n\n\n<li>2 tbsp butter<\/li>\n\n\n\n<li>\u00bd tsp salt<\/li>\n\n\n\n<li>2 dl water<\/li>\n\n\n\n<li>1 vanilla pod<\/li>\n\n\n\n<li>2 tbsp whisky<\/li>\n\n\n\n<li>1.5 dl 35% fat cream<\/li>\n\n\n\n<li>Caviar and pea shoots for decoration<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\"><strong>Recipe<\/strong><\/h2>\n\n<ul class=\"wp-block-list\">\n<li>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.  <\/li>\n\n\n\n<li>Peel and finely slice the shallot.<\/li>\n\n\n\n<li>Melt 1 tbsp butter in a saucepan and brown the shallot.<\/li>\n\n\n\n<li>Add the langoustine heads and claws, previously rinsed under clear water.<\/li>\n\n\n\n<li>Saut\u00e9 for 4-5 minutes, stirring occasionally.<\/li>\n\n\n\n<li>Heat 2 dl water, then mix with \u00bd tsp salt. Pour over the langoustine heads and claws, cover, and simmer for 15 minutes. <\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>Simmer for an additional 10-15 minutes.<\/li>\n\n\n\n<li>Meanwhile, melt 1 tbsp butter in a frying pan and sear the unpeeled langoustines for 1-2 minutes on each side. <\/li>\n\n\n\n<li>Then, add the other langoustines and grill for 1-2 minutes on each side. Remove from heat. Add 2 tbsp whisky.  <\/li>\n\n\n\n<li>Flamb\u00e9.<\/li>\n\n\n\n<li>Once the flame extinguishes, set the langoustines aside.<\/li>\n\n\n\n<li>Finally, strain the langoustine heads through a chinois to collect the juice. Return this juice to the saucepan and add 1.5 dl cream.  <\/li>\n\n\n\n<li>Scrape the vanilla pod and add the seeds to the sauce. Heat for 5-10 minutes.  <\/li>\n\n\n\n<li>Blend to make the mixture frothy.<\/li>\n\n\n\n<li>Arrange the langoustines in 4 deep plates. Drizzle with vanilla sauce, then decorate with caviar and pea shoots, for example. <\/li>\n\n\n\n<li>Serve with a flute of <a href=\"https:\/\/shop.famillerouvinez.com\/fr\/shop\/1-1-coeur-de-domaine-brut-aoc-valais.html#\/37-centilisation-75\" target=\"_blank\" rel=\"noreferrer noopener\">Coeur de Domaines Brut<\/a>.<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">This recipe is brought to you by <a href=\"https:\/\/www.mrsmartinezcooks.ch\/\" target=\"_blank\" rel=\"noopener\">Mrs Martinez Cooks<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Delicate and original, this vanilla langoustine recipe elegantly reinterprets festive cuisine. The combination of the langoustines&#8217; delicacy and the sweet, fragrant notes of vanilla creates a subtle balance, enhanced by a creamy sauce lightly flamb\u00e9ed with whisky. Ideal for a refined starter, this recipe will appeal to gourmet cuisine enthusiasts and pairs perfectly with a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":3867,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[54],"tags":[60],"dipi_cpt_category":[],"class_list":["post-3866","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-coeur-de-domaines"],"acf":[],"_links":{"self":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/3866","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/comments?post=3866"}],"version-history":[{"count":1,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/3866\/revisions"}],"predecessor-version":[{"id":3868,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/posts\/3866\/revisions\/3868"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/media\/3867"}],"wp:attachment":[{"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/media?parent=3866"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/categories?post=3866"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/tags?post=3866"},{"taxonomy":"dipi_cpt_category","embeddable":true,"href":"https:\/\/dev.rouvinez.com\/en\/wp-json\/wp\/v2\/dipi_cpt_category?post=3866"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}