Langoustines with a light Dordogne caviar cream and Puy lentils
List of ingredients
80 g Puy lentils
1 bouquet garni
1 onion studded with cloves
1 liter of chicken stock
20 langoustines 8/12
Mix of salad leaves
For the Caviar Cream:
40 g Dordogne caviar (set aside 20g for garnish)
100 g cream
Salt and pepper
For the Mustard Sauce:
200 g cream
1 spoonful of Dijon mustard
1 spoonful of grainy mustard
Chablis Premier Cru Fourchaume aged three or four years
Michel Vignaud, chef at the Hostellerie des Clos in Chablis says, “With this dish, I’d serve a wine with sufficient structure, such as a Chablis Premier Cru Fourchaume with a good aromatic concentration of white-fleshed fruit like apple and pear. This will bring a hint of sweetness to the dish and a complementary light and oaky touch of spice with a fresh, mineral finish.
1. Cook the lentils with the bouquet garni and onion in the chicken stock.
2. For the mustard sauce, bring the cream to a boil with the mustard and set aside.
3. For the caviar cream: Whip the 100g cream until thick, and then add 20g caviar and season.
4. Peel the langoustine tails, leaving the last segment and end of the tail. Briefly sauté in very hot olive oil. The center should still be raw.
5. Head the lentils in the mustard sauce.
6. Assembly: Place two spoonfuls of the lentils in the center of a platter. Arrange five langoustines around them, and decorate each with a little caviar. Season the salad and place in between the langoustines. Stir the caviar cream and drizzle around the edges of the plate.