Pan-fried langoustine tails with chicken broth, artichokes and spinach
- 12 top-quality langoustines (size 3/4)
- 8 ‘poivrade’ artichokes
- 40 g smoked bacon
- 400 g spinach shoots
- Zest of 1/2 orange
- 15 g chilled butter
- Juice of 1/2 lemon
- 10 g coriander leaves, finely chopped
- 800 ml chicken stock
- 1 tbsp olive oil
- Salt and freshly ground black pepper
Peel the shells from the langoustines.
Remove the intestinal tracts.
Roll up each langoustine, place on kitchen paper and set aside in the fridge.
Remove the stems from the artichokes using a sharp knife.
Cut in half and cook for 6 minutes in lightly salted water flavoured with lemon juice.
Melt the butter in a pan.
Wash and dry the spinach shoots and soften them in the butter for 3 minutes. Keep warm.
Cut the bacon into strips 1 cm thick.
Blanch in unsalted water for 2 minutes.
Heat the chicken stock.
Season the langoustine tails with salt and pepper and flash-fry in olive oil over a high heat for 1-2 minutes.
Place the artichokes, spinach shoots and langoustines in warmed bowls and pour hot stock over them.
Garnish with the coriander leaves and orange zest.