A Recipe by Eric Pras
The Grand Chef Relais & Châteaux gives you a recipe to make Brittany langoustines, with hot and cold green apple jus, light Fallot mustard cream, and French car
Ingredients
- 1dl cream
- 1dl court bouillon
- 100g celeriac
- 2cl olive oil
- 250g Granny Smith apples
- 5g ascorbic acid
- 8g spinach chlorophylle
- 10 langoustines
- 5cl old wine vinegar
- 4cl nut oil
- 8g spinach stalks, finely shredded
- 200g lemon
- 80g sugar
- 1g star anise
- 4 langoustine
- 10g corn
- 3 egg whites
- 80g puffed rice
- 1g rosemary, finely chopped
- 120g flour 55
- 1.5dl water
- 20g egg white
- 2g salt
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