Crayfish In The Underwoods

8 large langoustines

Puff Pastry
8 strips of puff pastry (2 cm x 8 cm), 1 egg yolk, QS fleur de sel

Green Coulis
300 g spinach leaves, 150 g curly leaf parsley, 80 g Elle & Vire Professionnel® All Purpose Butter, 60 cl fresh milk
QS Elle & Vire Professionnel® Excellence Cooking cream, part of which will be whipped, QS salt, QS white pepper

QS Elle & Vire Professionnel® All Purpose Butter, QS Seasonal salad leaves, QS Fresh coriander leaves
QS chanterelle mushrooms, 1 finely chopped shallot, QS salt, 1 bunch chives, 8 large fresh shelled and peeled walnuts, 10 cl milk


1. Langoustines
Peel the langoustines, keeping the end of the tail.

2. Puff pastry
Preheat the oven to 220°C. Brush the puff pastry with the egg yolk and water. Sprinkle with fleur de sel and bake in the oven on a baking sheet covered with greaseproof paper a 170°C for 30 minutes. Set aside.

3. Green coulis
Blanch the spinach and the curly-leaf parsley. Drain and press well to remove all of the cooking water. Make a beurre noisette, then stop the cooking process with the cold milk and some of the cream. Mix in the blender, adding the above mixture. Whip the other part of the cream.

4. Assembly
Quickly sear the langoustines in the butter. Take care not to burn the butter as it will be used to dress the salad leaves and coriander. Clean the mushrooms and cut them in half if they are too big. Fry the mushrooms in the butter, add the shallot, season with a little salt and add the chives at the last minute. Put the green coulis back on a gentle heat, add the whipped cream and check the seasoning. Dress the plate as in the photo adding the nuts. (placed in 100 ml of milk for freshness)

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