Langoustine with verbena cream, salad of cockles, and razor shell with nasturtium
For 10 servings
10 large langoustines
40 g verbena
300 g Debic Cream 35%
100 g egg whites
90 g yoghurt
30 g white balsamic vinegar
300 g verbena oil
1 lime, juice
½ small crate leaves
2 large potatoes
100 ml egg whites
40 g potato starch
300 g cockles
300 g razor shells
1 garlic clove
1 sprig of thyme
25 g very fine raw celery brunoise
80 g verbena
320 g sunflower oil
Slightly cold smoke the langoustines, cut into five pieces and flatten slightly under butcher’s cling film.
Vacuum pack the verbena with the cream and leave to infuse for at least three days.
Pass through a fine sieve and season to taste with lime juice and a little salt.
Mix all the ingredients and emulsify with a hand mixer. Season to taste with salt and lime juice.
Pour into a siphon.
Press the nasturtium leaves in the slow juicer and transfer to a siphon.
Cut the large potatoes into very thin slices and lay out on the worktop.
Brush half with egg white and sprinkle potato starch on the other half, then dust off with a dry brush.
Place one slice brushed with egg white on a slice of potato sprinkled with starch and cut out a circle that is as big as possible.
Soufflé these in the deep fryer at 180° C until crispy.
As soon as the soufflé comes out of the oil, cut with a sharp serrated knife to make an opening 2x2 cm.
Heat the oil in a pan and add the garlic and thyme.
Put the cockles and razor shells in the pan and add white wine.
Remove from the pan as soon as the shells open and leave to cool.
Remove the cockles and razor shells from their shells and clean.
Remove the innards from the cockles and cut the razor shells in 4 mm thick pieces.
Mix the ingredients and leave to infuse in a vacuum pack for at least one week
Prepare the cockles and razor shells with a few spoons of cream and mix with the fine celery brunoise.
Finish the dish with the nasturtium juice and the verbena oil.