- 2 kg medium langoustines (10/15)
- 200 g onions
- 200 g carrots
- 500 g Paris mushrooms
- 100 g red pepper
- 800 g artichoke hearts
- 2 ripe avocados
- 300 g curly lettuce
- 960 g white peaches
- 10 cl Port
- 30 ml clarified butter
- 2 tablespoons olive oil
- Juice of 1 lemon
- 30 ml sunflower oil
- 15 ml raspberry vinegar
- 30 ml fresh cream
- 3 tablespoons duck fat
- 1/2 bunch chervil
- Salt, ground pepper QS
- 25 minutes
- Cooking time: 4 minutes
- Shell the langoustines, keeping just the last tail ring. Pan-fry in duck fat until golden; pat dry on absorbent paper.
- Dice carrots, onions, and red pepper into fine brunoise. Blanch in salted boiling water, then cool immediately.
- Dice mushrooms into brunoise.
- Sweat the vegetables and mushrooms together in olive oil. Drain, return to sauté pan, add Port, and reduce to a glaze. Season to taste and set aside.
- Form a base of brunoise in the plate's center. Arrange curly lettuce leaves around it and unripe, unpeeled white peach quarters in a circle toward the plate's edge.
- Top brunoise with thin slices of avocado and artichoke hearts dipped in sauce.
- Arrange pan-fried langoustines on top.
- Garnish with chervil leaves and drizzle lightly with sauce.
Sauce: Combine lemon juice, raspberry vinegar, sunflower oil, salt, and pepper. Finish with fresh cream.
