Seared Langoustines and Garden Cucumbers

Peel the langoustines: remove their heads and set aside, then take off the shell, keeping the last section attached. Devein the langoustines: remove the black “vein” (intestine) running along the back of the tail, then cut off at the remaining section of shell.

Preheat the oven to 340°F (170°C). Dry out the crepes for 20 minutes, then break into pieces. Set two aside in pieces for the sauce, and grind the other two to a powder. Press through a tea strainer to obtain a fine powder.

Melt the butter in a saucepan. Set aside a few pieces of crepe for finishing and add the rest to the pan. Brown, then add the langoustine heads and brown again. Moisten with the broth and cream. Simmer for 20 minutes.

Blend with an immersion (stick) blender and strain through a conical strainer (sieve). Season with salt and pepper.

Wash the dill and pluck off the tips. Cut the finger lime in half and collect the pearls. Peel the garlic clove.

Wash and peel the cucumber. Use a melon baller to make cucumber balls. Cook in a saucepan for 5 minutes with the butter, langoustine broth, and peeled garlic clove. Use a mandoline to cut the remaining cucumber pieces into julienne strips.

Season the langoustines with salt and pepper and sear on one side in a pan for a few minutes.

Place a quenelle of raw cream on the plates. Sprinkle with the buckwheat powder and crêpe pieces. Place the cucumber julienne, a few finger lime pearls, and one cucumber flower on top. Add the cucumber balls and sprinkle with dill. Add the langoustine and the sauce, emulsified with an immersion blender at the last minute.

The langoustines can also be cooked on a flat griddle.