CHIEF INSPECTOR GAMACHE SERIES

“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.

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.