Shell the langoustine tails by removing the heads and leaving the 3 end rings attached.
Finely chop the white cabbage, cook in salted boiling water, keep crunchy. Cool.
Cut carrots, zucchini and potatoes into balls (root spoon).
Chop the chervil.
Cut the peeled ginger into a fine brunoise.
Quickly cook the langoustine tails on each side in olive oil, pat dry on absorbent paper.
Heat the cabbage in a little aromatic oil, salt and pepper from the mill, place a small dome at the bottom of each cassolette.
In a small saucepan, warm a little aromatic oil over very low heat, season and add ginger, lightly crushed pink peppercorns and chopped herbs.
Place the langoustine tails on the cabbage in the cassolettes, coat the shellfish with this preparation, add the vegetable balls, also dipped in the aromatic oils.
A recipe from Chef Hubert
