“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
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.