Name: Mesclun of langoustines with white asparagus, cèpes and truffled bisque jus
Yield: Serves 8
Cuisine: French
Ingredients: half a bottle (375 ml) dry white wine; 600 ml stock (made from above recipe); 3 cloves garlic; shells and heads from the peeled langoustines; olive oil; 1 large celery stalk; 1 large onion; 120 ml cognac or brandy; 200 ml cream; 100 g butter, cubed and kept cold; 1 large carrot; 3 ripe tomatoes, cut into quarters; 700 g cèpes, stems peeled; 1 tin (30 g) truffles, chopped (keep the juice); 300 g mesclun salad mix, washed; half a lemon; red-wine vinegar; 24 firm white asparagus, peeled; 2 litres cold water; 24 large langoustines, shelled

Preparation info

Serves
8

Difficulty
Easy

Appears in

Feast

By Franck Dangereux

Published 2004

About

‘Mesclun’ means ‘mixed’ in the Provençal dialect. Here it refers not only to the mix of baby lettuces, but to the whole medley of flavours in this dish. White asparagus is typically seen in spring, and cèpes are still available in South Africa because they grow in the Drakensberg at this time.

Ingredients

24 large langoustines, shelled
300 g mesclun salad mix, washed
24 firm white asparagus

Method

Defrost the langoustines in water. Delicately snap off the heads. To shell them, place belly side up on a board with the head facing you. Holding the tail, cut the belly shell lengthways from head to tail with a small pair of scissors (the belly side is softer than the upper shell). Peel the shell back and gently remove the langoustine from the shell. Keep on a plate in the fridge, cover

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Mesclun of langoustines with white asparagus, cèpes and truffled bisque jus

Ingredients

Method

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