Langoustine meunière in an Explosion of Carrots in Bordier Lemon-Olive Oil Butter, Glazed Vegetables and a Bisque Foam
Serves for 2:
- 10 raw langoustines
- 60 g / 2 oz. Bordier lemon-olive oil butter
- 6 sand-grown carrots
- 5 cl carrot juice
- Tiny early vegetables
- 1 small glass white wine or cognac/armagnac
- ½ branch celery, 1 shallot
- 20 cl / 6 ¾ fl. oz. whipping / single cream
- 1 tsp. smoked paprika
- 2 tbls. tomato paste
- Salt and pepper
Place the carrots in a pot and cover with water. Add a knob of butter. Cook until soft. Puree and mix with 15 g / 3 tsp. butter and the carrot juice.
Shell the langoustines leaving only the tail. Set aside the shells and heads.
Blanche then brown the carrots, onions, leeks, and celery slightly. Add the langoustine shells, and brown some more. Using a pestle, crush the langoustine heads and add.
Deglaze with a glass of alcohol. Add 2 tbls. tomato paste, cover with hot water or stock. Cover and let bubble away for about 30 minutes. Strain several times using a chinois and then a fine-meshed sieve.
Check the seasoning. Add 10g / 2 tsp. of the butter and the cream. Set aside in a warm spot.
Prepare the tiny vegetables. Melt 20g / 4 tsp. of the butter and a drop of water over a low heat. Glaze the vegetables in this mixture. They must be firm yet tender.
Heat 15g / 3 tsp. of the butter in a pan until foamy. Cook the langoustines for about 1 minute on each side until they have a pearly sheen, basting them constantly with butter.
Just before serving, blend the carrots with a wand mixer to create a foam, and place a bit on each plate.