Buckwheat pancakes with crab and langoustines
Ingredients
Instructions
- 4 buckwheat pancakes
- 1 large can of crabmeat
- 24 cooked langoustines
- 1 onion
- 1 carrot
- 1 garlic clove
- 1 sprig of thyme
- 1 bay leaf
- 1 tbsp. tablespoons Tomato paste
- 2 tbsp. tbsp Cognac
- 15 cl Dry white wine
- 40 cl Liquid cream
- 100 g Butter
- Salt
- Pepper
- Shell your langoustines, taking care to reserve the heads and claws.
- Remove the first skin from your onion and chop it.
- Peel the carrot, remove the ends then cut it into slices.
- Pass your garlic clove through a garlic press to extract the pulp.
- In a fry pan, melt 80 g of butter. Fry the heads and claws of your langoustines in it, crushing them for 5 minutes over medium/high heat.
- Add the onion, garlic and carrot then continue cooking for another 5 minutes, stirring regularly.
- Add cognac and flambé.
- Add the white wine, liquid cream, thyme, bay leaf and tomato purée. Mix and continue cooking for 20 minutes over low heat.
- Pass your sauce through a sieve, crushing all the elements well to recover all the juices. Add salt and pepper.
- Drain the canned crab.
- In a large frying pan, melt 5 g of butter. Place your buckwheat pancake. Garnish the center with a little crab then fold the edges. Cook 1 minute per side. Repeat these operations with the other pancakes.
- Garnish your pancakes with shelled langoustines and langoustine sauce.
Buckwheat pancakes with crab and langoustines
Today we offer you the following recipe: Buckwheat pancakes with crab and langoustines
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Buckwheat pancakes with crab and langoustines Recipe – Buckwheat pancakes with crab and langoustines Recipes
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