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| Serves 4 |
Butter Salt and pepper
16 large peeled raw langoustines
100 grams of morels
3 dl cream
1 onion chopped
Madeira
Sandwich Bread
8 ramekins |
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Cocotte eggs with langoustine and morel |
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- Salt,pepper and butter the ramekins, cook eggs in a double boiler, keeping the yellow flowing,
- Cut the langoustine tails in large dice, season,
- Sort and wash morels. the cut of the same size as the langoustines,
- Sweat langoustine and morel with butter in a teeterboard, add the minced shalot,
- Deglaze with madeira (very few), cream and reduce,
- Cut into sticks Sandwich Bread, brown it in the toaster,
- Put langoustines and morels on eggs,
- Put on the plate: paper lace, flowers and sandwich bread sticks
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Historique
