Thai langoustine cream| By Njam

4 persons | Kamado, Appetizers | Fish | Appetizer

Prep time

This recipe is in collaboration with Njam

• Light your Kamado for cooking with direct heat.

Cook time

• Chop the shells and heads of the langoustines into coarse pieces and place them in a large pot with a splash of olive oil. Add a shallot, garlic, carrot, leek, celery, ginger, lemongrass, kaffir lime, red chili, tomato paste, and the stems of the coriander.Season with salt and pepper, heat over high heat on your Kamado, and let it cook for a few minutes.
   
• Deglaze the aromatics with the cognac and white wine. Let the alcohol evaporate and then reduce the liquid for about 10 minutes. Then add the cream and chicken stock and let it reduce again.
   
• Strain the soup through a sieve and let it drain. Reduce further to taste and finish with a spoon of butter and lime zest. Froth the cream with a hand blender before serving.
   
• For the garnish, cut the apple into brunoise. Mix with lime juice and zest and finely chopped coriander leaves. Spoon the brunoise into a small soup bowl. Pipe a dollop of crème fraîche on top and add a spoonful of caviar.
   
• Pour over the langoustine cream and finish with a few drops of olive oil.