Spring Farm Fresh Markets 2007 

Yield: 1 servings

Ingredients:

Langoustines:
• 8 cold water langoustines, shelled and cleaned
• 2 Tablespoons olive oil
• Salt and pepper
  
  Couscous
• 1 cup toasted Sardinian couscous (fregola), cooked in salt water
• 1 cup fresh pea juice
• 1 Tablespoon chopped mint
• 1 Tablespoon butter
• Salt and pepper
  
  Nage:
• 1 cup fish stock (made with white fish bones and clams)
• ¼ cup heavy cream
• 1 Tablespoon chopped chervil
• Salt and Pepper
• 1 Tablespoon Butter

To Assemble and Serve:
• 4 fresh pea shoots
  

Method:

For the Langoustines:
In a heavy bottom sauté pan, heat olive oil and sear langoustines until crisp and golden on both sides. Season with salt and pepper to taste.

For the Couscous:
Warm couscous in pea juice and add mint and 1 teaspoon of butter. Season with salt and pepper.

For the Nage:
Heat fish stock and cream until the mixture is reduced by half. Add 1 Tablespoon of butter. Season with chervil, salt and pepper. Blend nage with a hand mixer until frothy.

To Assemble and Serve:
Spoon seasoned couscous in the center of a bowl, place cooked langoustine on top, and spoon frothed nage around the couscous. Garnish with pea shoots and serve.

Wine Pairing: A Chablis, like the 1er Cru Vailions, Verget, 2003

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