Roasted langoustines
Best enjoyed with Blanc de Blancs
The vibrant freshness and floral elegance of Perrier-Jouët Blanc de Blancs bring lift and precision to this refined starter. Its lively citrus notes enhance the sweetness of the langoustines while beautifully complementing the vibrant broccoli and crisp potato croquettes.
Preparation
Prepare the ingredients
Shell the langoustines and remove the digestive tract. Cut the broccoli into florets and cook in boiling salted water until tender. Blend into a smooth purée, then cool over ice to preserve its vibrant green colour before stirring in the calamansi pulp.
Potato Croquettes
Shape the croquettes
Mix the warm potato flesh with the egg, softened butter, salt and pepper until smooth. Transfer the mixture to a piping bag fitted with a round nozzle and pipe the mixture into evenly sized croquettes. Place them in the freezer for a few minutes to firm up.
Breading
Coat the croquettes
Once firm, coat each croquette in flour, dip into beaten eggs, then cover evenly with breadcrumbs. Keep refrigerated until ready to cook.
Presentation
Plate and serve
Gently roast the langoustines in olive oil until just cooked. Fry the croquettes in oil at 180°C until golden and crisp, then season. Spread the broccoli purée onto each plate, arrange a roasted langoustine alongside and finish with two potato croquettes.
More inspiration with Blanc de Blancs
Oysters with tosazu jelly and brioche croutons
A refined oyster starter combining the purity of shellfish with delicate tosazu jelly, crisp brioche and fresh herbal notes. A harmonious pairing with the elegance of Blanc de Blancs.
Also by Sébastien Morellon
Clementine delicacies with vanilla cream and shortbread
Candied clementines, vanilla whipped cream and crisp shortbread come together in a delicate dessert, beautifully paired with the generous fruit and freshness of Blason Rosé.