Tradition et spécialités - The new wave of fruits and vegetables


Presentation ideas

Recipes

Fillet of beef Rossini | Vegetables mousse| Scallops Carpaccio

Brochette chiken date | Hulled courgette filled | Tureen of langoustine

Duckfilet carpaccio | Atlantic Halibut whit bundles of green beans

TUREEN OF LANGOUSTINE WITH BUNDLES OF ASPARAGUS CREAM

  • For 4 Person
  • Preparation: 15 minutes
  • Cooking: 25 minutes
Ingredients:
  • 16 big langoustines
  • 9 bundles of asparagus Tradition et Spécialités
  • 2 skinned shallots
  • 20g Butter
  • 10 cl single cream
  • 16 cl whole milk
  • 1.5 cl white wine
  • Some olive oil
  • Pepper, Salt
Cooking instruction :

Cut the shallots and put them into some butter. Take a bundle, untie it and plunge it into the shallots.

Deglaze with white wine, let a bit and then add some milk and cream. Let cook gently around 20 minutes.

Mix everything, season and let.

Cook the bundles in pan or in oven and let it cool down.

Cook the langoustines 1 or 2 minutes in very hot olive oil in a pan.

Let it cool down before shelling.

Present the langoustines tails with some asparagus cream.

Present the bundles as you like.

Taste with a Puligny- Montrachet.