👨🍳 Method
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1
Juice the lemon and set aside.
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2
Clean the raw langoustines by peeling off the shell carefully.
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3
Butterfly each langoustine by slitting the meat lengthwise along the back and removing the dark intestinal vein.
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4
Finely mince the shallots and garlic.
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5
Finely chop the parsley.
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6
Heat 25 g butter in a medium pan over low heat and gently sweat the shallots, garlic, and parsley for 2 minutes.
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7
Add the poultry stock, bring to a boil, and simmer for 3 minutes.
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8
Blend the contents of the pan until smooth, then add the heavy cream and spinach.
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9
Transfer the sauce to a small pan and keep warm.
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10
Clean the mushrooms with a damp cloth and trim as needed.
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11
Heat 25 g butter in a small pan over high heat and sauté the mushrooms until all liquid has evaporated.
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12
Season the mushrooms with salt and pepper, then keep warm.
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13
Divide the remaining 125 g butter between two large pans and place over medium-high heat.
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14
Wait until the foam subsides, then add the langoustines to the hot butter.
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15
Spread them out in a single layer, season with salt and pepper, and sear quickly on both sides until golden brown—this should take no more than 3 minutes total, as langoustines cook very quickly.
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16
Using a slotted spoon, transfer the langoustines to a separate pan and keep warm.
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17
Deglaze the cooking pan with 1 tablespoon white wine, scraping up any caramelized bits.
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18
Pour the deglazed jus into a small bowl and add 8 tablespoons of the parsley-spinach sauce.
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19
Bring the combined sauce to a boil and season with salt, pepper, and lemon juice to taste.
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20
Spoon the sauce onto warmed serving plates and arrange the mushrooms in the center.
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21
Arrange the langoustines in a circle around the mushrooms and scatter the red currants over the mushrooms.
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22
Serve immediately while warm.
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