Ingredients per person:
3 langoustines - 1 very small carrot - 1 celery stalk
(also very small) - 60 to 80 g truffles - 2 egg yolks -
salt - pepper - "white" chicken stock
Shell the langoustines. Reserve the tails.
Then prepare a broth with the "white" chicken stock
and the crushed shells.
Reduce this broth to three-quarters.
Meanwhile, cut carrot and celery into "brunoise" and sweat.
in butter without violence.
Fry the langoustine tails with a little clarified butter.
When the broth is reduced, pass it conscientiously.
Then mix the drained brunoise with its langoustine butter,
adjust the seasoning.
Mount the eggs in a sabayon.
In a gratin pan, combine all the ingredients.
Make sure that the juice is not too deluted.
Add the truffles.
Bake in the oven for a few minutes (not too long).
The eggs from the sabayon will link the sauce.
A word from the chef
Caution: langoustine does not tolerate mediocrity.
Prefer the « white » chickenstock to the fish stock
that would be too strong in taste.