A Recipe for Langoustine | Debic

Ingredients

• 10 large langoustines
• 40 g verbena
• 300 g Debic Cream 35%
• lime juice
• salt (1)
• 100 g egg whites
• 90 g yoghurt
• 30 g white balsamic vinegar
• 300 g verbena oil
• 1 lime
• juice
• salt (2)
• 2 large potatoes
• 100 ml egg whites
• 40 g potato starch
• 300 g cockles
• 300 g razor shells
• 1 garlic clove
• 1 sprig of thyme
• olive oil
• 25 g very fine raw celery brunoise
• Verbena oil
• 80 g verbena
• 320 g sunflower oil