Difficulty:[usr 3]
Peel the langoustines raw, taking care to keep the petals at the end of the tail
Cut the zucchini into thin slices, brown in clarified butter,
cook the langoustine tails in the same way, pat dry on paper absorbent.
Place a crown of zucchini slices on the bottom of the plate or casserole dish, harmoniously place the langoustine tails on top,
Put the heavy cream in a small sauté pan, as soon as it begins to "roll" very lightly salt and pepper from the mill,
Add the caviar, remove from the heat and mix, be careful not to let it boil.
Immediately coat each langoustine tail.
Cherfeuille.
The difficulty of this recipe consists in mastering the incorporation of the caviar into the cream, which at any time can make it "fired". So control the temperature well at the time of the operation.
Star recipe from Bistro d’Hubert
