Recipe: Langoustine espuma
Lobster espama recipe to start a holiday meal. Salted espuma, seafood recipe with fresh langoustines. Cook the langoustines with white wine, they should simmer gently with the white wine. A recipe with a lot of character, I love the damsels of the sea. Estuma scampi recipe with scampi tails
Recipe ingredients
- Langoustine espuma recipe for 4 people
- 16 langoustines
- 12 cl of fluid cream
- 20 cl of white Rully
- 10 gr of butter
- 1 shallot
- 1 clove of garlic
- ½ bunch of coriander
- 1 teaspoon of Espelette pepper
- ½ teaspoon of sweet paprika
- Salt and pepper
Instructions
- Destroy the langoustines.
- Peel and mince the shallot and garlic
- Wash and chop the cilantro
- Sear the shallot and garlic in the pan with the butter, then add the cilantro.
- Grill and brown the seafood heads and shells, turn regularly.
- Crush the heads and shells so that they throw out their juices.
- Add the spices.
- Add the Rully and cook over low heat for 1 hour, salt and pepper
- Mix in a blender.
- Pass it all in Chinese
- Mix ¾ of the preparation with ¼ of very cold fluid cream, respect this dosage to have an espuma with taste.
- Fill the siphon halfway.
- Leave to rest in the refrigerator.
- Before serving, shake vigorously.
Preparation time: 20 minutes
Cooking time: 0 minutes
Number of people: 4
4 star rating: 1 review
What wine to drink with: Langoustine espuma
My favorite wine for this Rully blanc Cépage Chardonnay recipe:
Temperature between 8 ° and 9 °
