langoustines sprinkled with plum oil.
Herring eggs. Avocado slices.

langoustine verrine

Chef Jerome BLANCTEL

4 Serves

– 100 g raw langoustines (or shrimps)

– 170 g herring eggs

– 20 cl virgin plum oil

– 300 g fresh cream

– 200 g avocados + 2 avocado fruits

– 1 lemon

– Some virgin plum oil


•Mix the langoustiness with 70 g of herring eggs and 20 g of plum oil. Strain and add 100 g fresh cream.

•Elaborate an avocado purée using 200 g of avocados and lemon juice. Add 200 g fresh cream.

• Cut the rest of avocados into flat disk shapes.

• Dress in a transparent glass alternating langoustines , avocado disks and avocado cream. Decorate with herring eggs.





© 2015 Perles De Gascogne France