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Mayonnaise of langoustine cockles and tails with Gouda cheese


Ingredients:4 people
  • lettuce leaves
  • water
    1 liter
  • dry white wine
    1/2 bottle
  • peeled onion
    1
  • thyme
    1 sprig
  • bay leaf
    1 leaf
  • salt, pepper
  • peppercorns
    5 to 6
  • langoustines
    1 kg
  • shells
    1 liter
  • gouda cheese
    200 g
  • lemons
    2
  • eggs
    2
  • Olive Oil
  • shrimps
    200 g
  • pitted black olives


Preparation:


    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.

    Recipe from:

    Mayonnaise of langoustine cockles and tails with Gouda cheese