Main courses/ Winter

Pan-fried langoustine tails with chicken broth, artichokes and spinach

Pan-fried langoustine tails with chicken broth, artichokes and spinach

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Serves: 4 Preparation: 40 minutes (Cooking Langoustine tails: 2 minutes)

Ingredients

  • 12 top-quality langoustines (size 3/4)
  • 8 ‘poivrade’ artichokes
  • 40 g smoked bacon
  • 400 g spinach shoots
  • Zest of 1/2 orange
  • 15 g chilled butter
  • Juice of 1/2 lemon
  • 10 g coriander leaves, finely chopped
  • 800 ml chicken stock
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper

Instructions

1

Peel the shells from the langoustines.

2

Remove the intestinal tracts.

3

Roll up each langoustine, place on kitchen paper and set aside in the fridge.

4

Remove the stems from the artichokes using a sharp knife.

5

Cut in half and cook for 6 minutes in lightly salted water flavoured with lemon juice.

6

Set aside.

7

Melt the butter in a pan.

8

Wash and dry the spinach shoots and soften them in the butter for 3 minutes. Keep warm.

9

Cut the bacon into strips 1 cm thick.

10

Blanch in unsalted water for 2 minutes.

11

Heat the chicken stock.

12

Season the langoustine tails with salt and pepper and flash-fry in olive oil over a high heat for 1-2 minutes.

13

Place the artichokes, spinach shoots and langoustines in warmed bowls and pour hot stock over them.

14

Garnish with the coriander leaves and orange zest.

15

Serve immediately.

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