- Lettuce leaves
- 1 liter water
- ½ bottle dry white wine
- 1 peeled onion
- 1 sprig thyme
- 1 bay leaf
- Salt and pepper
- 5 to 6 peppercorns
- 1 kg langoustines
- 1 liter cockles (in shells)
- 200 g Gouda cheese
- 2 lemons
- 2 eggs
- Olive oil
- 200 g shrimps
- Pitted black olives
- Pour 1 liter of water and half a bottle of dry white wine into a saucepan. Add 1 peeled and chopped onion, 1 sprig thyme, 1 bay leaf, a generous pinch of salt, and 5-6 peppercorns. Boil for 15 minutes to create a flavorful court-bouillon.
- Wash the langoustines under running water, immerse in the boiling court-bouillon, and simmer for 7 minutes. Cool them in the bouillon.
- Scrape clean 1 liter of cockles and wash thoroughly. Place in a saucepan over high heat, shaking occasionally. Remove as they open and shell them.
- Dice 200 g Gouda cheese into small cubes. Shell the langoustine tails. Squeeze juice from 1 lemon.
- Prepare fresh mayonnaise using 2 eggs, olive oil, and lemon juice. Season generously with pepper.
- In a large salad bowl, gently mix the mayonnaise with the shelled cockles, langoustine tails, 200 g shelled gray shrimps, and Gouda cubes.
- Arrange on lettuce leaves and garnish with pitted black olives. Serve very chilled for the best flavor.
Traditional seafood recipe, perfected for home cooks.
