“The langoustines are excellent,” said Vincent Gilbert, as they took their seats by the window.
On a clear day there was a splendid view of the village below and the hills beyond, rolling into Vermont. But the falling snow both obscured and softened it, giving the landscape a dreamlike quality.
To Dr. Gilbert, looking at the vista behind his companion, it was like something out of a storybook. Peaceful, calm.
Langoustines with carrot juice
Preparation time: 30 minutes
Cooking time: 5 minutes
- 24 langoustines
- 300 mL (1 ¼ cups) carrot juice
- 4 mini green onions
- One small carrot, julienned
- One leek white, julienned
- Juice of half a lemon
- 240 mL (1 cup) 35% cream
- Salt and pepper
- Shell the langoustines. Set aside.
- Cook the green onions in boiling salted water. Keep warm.
- Combine the carrot juice, lemon juice, julienne of carrots and leeks in a saucepan. Bring to a boil. Season with salt and pepper.
- Add the langoustines and let simmer for 4 to 5 minutes.
- Divide the vegetables and langoustines evenly among the plates. Keep warm.
- Add the cream to the pan and reduce by half until you have a smooth sauce.
- Check the seasoning.
- Pour the sauce over the langoustines.
- Decorate with green onions and a basil leaf. Serve immediately.