LOUISE PENNY’S

The Madness of Crowds: Langoustines with Carrot Juice

The Madness of Crowds: Langoustines with Carrot Juice

“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.

Madnessofcrowds Natureoffeast

Langoustines with carrot juice

Serves 4
Preparation time: 30 minutes
Cooking time: 5 minutes

INGREDIENTS:

  • 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

DIRECTIONS:

1) Shell the langoustines. Set aside.
2) Cook the green onions in boiling salted water. Keep warm.
3) Combine the carrot juice, lemon juice, julienne of carrots and leeks in a saucepan. Bring to a boil. Season with salt and pepper.
4) Add the langoustines and let simmer for 4 to 5 minutes.
5) Divide the vegetables and langoustines evenly among the plates. Keep warm.
6) Add the cream to the pan and reduce by half until you have a smooth sauce.
7) Check the seasoning.
8) Pour the sauce over the langoustines.
9) Decorate with green onions and a basil leaf. Serve immediately.

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