Langoustines
By Chef Jean-Denis Rieubland
- 6 servings
- 1 hr 30
Ingredients:
2 kg / about 20 Langoustines 8/1215 cl Olive Oil
0.004 kg Espelette Pepper
0.750 kg Calf’s brain
0.120 kg Yellow Onion
1 bulb Garlic
0.180 kg Carrot
1 pinch Dried Cloves/Black pepper
1 pinch Bouquet garni
0.060 kg Coarse Mustard
0.220 kg shallot
¼ btte Chervil/Chive/Flat leave parsley
pm Xeres vinegar
¼ L Veal broth (1/2 glaces)
0.050 kg Garlic
0.100 kg Cream
0.100 kg Thin bread crumbs
2 Eggs
0.250 kg Arugula