Langoustine espuma

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

  1. Destroy the langoustines.
  2. Peel and mince the shallot and garlic
  3. Wash and chop the cilantro
  4. Sear the shallot and garlic in the pan with the butter, then add the cilantro.
  5. Grill and brown the seafood heads and shells, turn regularly.
  6. Crush the heads and shells so that they throw out their juices.
  7. Add the spices.
  8. Add the Rully and cook over low heat for 1 hour, salt and pepper
  9. Mix in a blender.
  10. Pass it all in Chinese
  11. Mix ¾ of the preparation with ¼ of very cold fluid cream, respect this dosage to have an espuma with taste.
  12. Fill the siphon halfway.
  13. Leave to rest in the refrigerator.
  14. 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 °

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