Pour 1 liter of water and the half-bottle of dry white wine into a saucepan. Add 1 peeled and cut onion, the thyme and the bay leaf, a strong pinch of salt and the peppercorns.
Boil fifteen minutes. Wash the langoustines under running water, immerse them in the boiling court-bouillon. Let them simmer for 7 minutes and cool in the court bouillon.
Scrape a liter of cockles, wash them with plenty of water, put them in a saucepan without anything else over high heat, shaking them from time to time. Remove them as soon as they open and peel them.
Divide 200 g of gouda into small dice. Shell the langoustine tails. Squeeze 1 lemon to extract the juice.
Make a mayonnaise with 2 eggs, olive oil and lemon juice. Pepper strongly.
In a salad bowl, mix the mayonnaise, the cockles, the langoustines and 200 g of shelled gray shrimp, the gouda cubes.
Decorate with lettuce leaves and black olives. Serve very chilled but not iced.
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