Difficulty:[usr 2]
Cook the langoustine tails in 5 cl of olive oil (3 minutes in all), and season. Poach the eggs.
Blanch and brown the bacon bits in the remaining 3 cl of olive oil, drain them, add them to the "civet/shellfish" sauce. Add brandy. Adjust the seasoning.
In 6 cassolettes, place the poached egg in the center, coated with the shellfish sauce. Arrange the langoustines in a star pattern, coat with the civet sauce.
Decorate with chervil.
A few tips, if you can't find shellfish sauce on the market, use whole langoustines and mark the base with an aromatic garnish, to which you can add a little lobster bisque.
For the civet sauce, same thing, if you can't find the sauce on the market, score a game stock with a few bones of venison and red wine + an aromatic garnish. But in principle, now you can find these sauces ready-made in specialized stores.
Photo Source:Master Chef Recipes
Recipe:Chef Guillo
Hubert's recipe
