Ingredients for 4 servings

•  12 langoustines (3 or 4 to the kilo)         

Sauce

• Aromatic garnish (carrot, onion, celery)
• Olive oil
• 250 ml white wine
• 30 g butter

Cauliflower purée

• 1 cauliflower
• 1/2 onion                                                                          
• 250 ml full fat milk                                                                        
• 250 ml cream                                                                                  
• Salt 
• Freshly ground pepper

Decoration

• 2 florets of broccoli
• 2 florets of white cauliflower
• 2 florets of violet cauliflower
• 2 florets of orange cauliflower
• 1 orange
• 30 g Aquitaine caviar

Vinaigrette

• 4 tablespoons olive oil
• 1 tablespoons white balsamic vinegar
• Salt
• Pepper

Remove the shells from the langoustines and keep the tails chilled.

Sauce

Sweat the vegetables in olive oil. Add the crushed heads and continue sweating. Deglaze with the white wine. Reduce until dry. Add water to just cover and cook for twenty minutes. Pass through a sieve and then reduce by 3/4, whisk in the cold butter and keep warm.

Cauliflower Purée

Make a cauliflower cream with the cauliflower, sliced onion, milk and cream. Cook for twenty minutes. Season with salt and pepper. Press through a sieve and keep hot.

Cut the broccoli, white cauliflower, orange cauliflower and violet cauliflower into small florets. Cook in boiling salted water and season with the vinaigrette.

Cook the langoustines in olive oil in a non-stick pan adding salt and pepper.

When they are cooked, grate the orange over the hot langoustines. Arrange the langoustines nicely in the centre of the plate with a spoonful of the cauliflower purée, scatter with the various coloured florets. Grate some of the remaining raw broccoli and cauliflower to make multi-coloured confetti to sprinkle over the plate. Place the Aquitaine caviar on top of the langoustines and drizzle everything with the sauce.