x

Recipe : ** Sautéed Langoustine Tails With Peas And Dried Ham, With Claw Meat Tomato Ravioli

Sautéed Langoustine Tails With Peas And Dried Ham, With Claw Meat Tomato Ravioli
  •  
  •  
  •  
  •  
Course:
Main Dish

Practical information

  • Prep time
    30 min
  • Cooking
    30 min
  • Ready in
    1 h
  • Difficulty
    Very easy
  • Price
    High budget
  • Rate:
             

Categories

Recipe's Ingredients

  Quantities for people → Recalculate
  • 8 langoustine, scampi or dublin bay prawns
  • 4 egg yolks
  • 1 whole egg
  • 1 tablespoon olive oil
  • 1 tablespoon tomato concentrate
  • 130 g flour
  • 130 g wheat flour

  • Recipe preparation steps

  • 1
    Cook the langoustine claws for one minutes, then cool. Make a stock with the heads.
  • 2
    Making the ravioli filling: Shell the claws. Reduce the langoustine stock. Make mushroom duxelles with the shiitake mushrooms. Cut the dried ham into small cubes. Chop the spinach. Combine all the ingredients and season with salt and pepper. Making the dough : combine Ravioli dough (125 g (4 oz.) flour, 125 g (4 oz.) wheat flour, 4 egg yolks, 1 whole egg, 1 tablespoon olive oil, 1 tablespoon tomato concentrate). Roll out the dough, place the filling in the centre and cut out the ravioli.
  • 3
    Creamed pea mixture: Sauté the shallot with the pork rind, then add the chicken stock. Bring to a boil. Add the cream, them place the mixture into a blender with the peas.
  • 4
    Presentation: Season the langoustines with salt and pepper and sauté in olive oil. Cook the ravioli in salted water. Arrange the langoustines and ravioli on plates as in the photo; add the pea and dried ham garnish and finish with the creamed pea mixture that has been whipped in the blender.
  • Ready !