Difficulty: 3/5
Peel the langoustines raw, carefully preserving the tail fans at the end. Slice the courgettes thinly and sauté in clarified butter until golden. Cook the langoustine tails in the same pan, then pat dry on absorbent paper.
Arrange a crown of courgette slices on the base of each plate or shallow dish. Artfully position the langoustine tails atop.
In a small sauté pan, heat the thick cream until it just begins to simmer (or "roll"). Season lightly with milled salt and pepper.
Add the caviar, remove from heat immediately, and gently mix—avoid boiling to prevent curdling.
Coat each langoustine tail generously with the caviar cream. Garnish with fresh chervil.
Pro Tip: Mastering the caviar incorporation into the cream is key; maintain precise temperature control to avoid separation.
Star recipe from Bistro d’Hubert
