[usr 4]
Peel the langoustines raw, taking care to keep the three petals at the end of the tail.
Cut the unpeeled zucchini into thin slices.
In a small sauté pan, brown these slices in clarified butter on each side, keep warm.
In another skillet, cook the langoustine tails in clarified butter, golden brown on each side (about 1 minute on each).
On the bottom of a plate or better still on the bottom of a casserole dish, arrange the slices of zucchini in a crown, then arrange the langoustine tails harmoniously on top.
Keep everything warm.
In another skillet put the heavy cream over high heat, as soon as it begins to "roll", salt very lightly and pepper from the mill.
Add the caviar at this point, winnow to incorporate it into the cream, off the heat (*)
Gently coat the langoustine tails.
Decorate with chervil fluff.
(*) Attention, the difficulty lies in not "slicing" the cream, half a minute too long on the heat and you end up with a sauce all gone? This is the effect that turning cream can produce when adding caviar.
Creation by chef Hubert, star dish of the restaurant Hubert rue de Richelieu.
Hubert wishes you a happy New Year's Eve.
