Recipes

Langoustines, with peas and Bayonne ham

By Michel Roux Jr.

An indulgent dish of langoustines with a creamy pea purée by Michel Roux Jr. Quick and easy to prepare, we love this dish, it is the perfect addition to any summer-time dinner party menu or a quick tasty evening meal.

Ingredients


PEA PURÉE
• 300g frozen peas
• 200ml double cream
• Vegetable stock

LANGOUSTINES
• 2 calçot spring onions
• 50g Bayonne ham, diced
• 100g fresh peas, cooked and shelled
• 20 langoustines, cooked and peeled

GARNISH
• Pea shoots
• Olive oil

Method


1. In a medium saucepan, cook the frozen peas quickly in the double cream and season with salt and pepper. Transfer to a food processor and blitz until smooth. Check seasoning and divide equally into 2 separate pans. Next, add enough vegetable stock to one of the pans to make a sauce consistency and keep both pans warm.

• 300g frozen peas
• 200ml double cream
• Vegetable stock

2. Slice the onions on a diagonal and sear on a griddle or in a very hot non-stick pan. Sauté the diced ham, add the fresh peas and a little butter. Sear the langoustines briefly for a golden brown colour.

• 2 calçot spring onions
• 50g Bayonne ham, diced
• 100g fresh peas, cooked and shelled
• 20 langoustines, cooked and peeled

3. Dress a few pea shoots with olive oil and salt.

• Pea shoots
• Olive oil

4. Spoon a pool of pea purée in the centre of the plates. Dress the langoustines around, spoon on the peas and bacon and top the langoustines with the sliced onions.

5. Blitz and froth the sauce with a hand blender, then pour the sauce around and serve.

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