Langoustine, zucchini flower and basil

6/17/24, 8:30 AM

In this recipe from Okto chef Brice Legrand, langoustines are accompanied by stuffed zucchini flowers, sabayon and basil cream.

This recipe from Brice Legrand, chef at the Okto restaurant in Rouen, is taken from the 2024 edition ofBook 109: The new blood of French gastronomy. Discover the ingredients and preparation steps to make it a breeze.

Serves4
Preparation time: 1 h
Cooking time: 55 min

Ingredients for the langoustine and zucchini flower dish

4 large langoustines
4 zucchini flowers

For the stuffing

1 zucchini
1 spring onion
10 basil leaves
10 cl liquid cream

For the basil cream

20 cl cream
2 bunches basil

For the langoustine sabayon

Scampi trimmings
1 onion
1 carrot
1 clove garlic
1 tsp. tomato paste
300 g butter
4 egg yolks
50 g single cream
2 cl lemon juice
Cogna c

Steps for the langoustine and zucchini flower dish

Prepare the langoustines: shell the scampi, taking care to leave the tails on, and keep the heads and claws to make the sabayon.
Stuffed zucchini flower: finely dice the zucchini. Sauté in olive oil, then add the finely chopped onion. Add the cream, previously reduced by half, and the chopped basil. Season and pipe into a piping bag. Stuff the flowers delicately.
Basil cream: mix the basil leaves with the cooled cream, strain and season.
Scampi sabayon: brown the heads and claws in butter, then add the finely sliced carrot and onion. As soon as they are nicely colored, add the tomato paste, garlic and flambé with cognac. Add the butter and cook over a low heat for 30 minutes, then strain.
Whisk the egg yolks over the heat with a little water to make the sabayon.
Add the langoustine butter, then the cream and season with lemon juice, salt and pepper.
Finish: cook the langoustines over high heat, then place the zucchini flowers in the oven at 160°C for 5 min.
Arrange the basil cream at the bottom of the plate, followed by a stuffed zucchini flower and the langoustine. Finish with a dollop of sabayon.

Forfurther information:

Okto, 26 rue du Vieux Palais, 76000 Rouen
11.5/20 in the Livre des 109
Read Gault&Millau's review of Okto

These recipes might interest you

Easy

White asparagus, smoked tarama and asparagus-hazelnut milk

Want to cook asparagus differently? Chef Mathieu Moity proposes a recipe in which asparagus is served with fish roe, asparagus-hazelnut milk and a virgin sauce.

Read

Easy

Cookie de partage de Michalak

Read

Easy

Barbecued asparagus

In this recipe by chef Eugenio Anfuso, barbecued asparagus is accompanied by two condiments: miso egg yolk and mango peanut.

Read

Easy

Octopus with cebettes and old bread

Australian chef Luke Dolphin shares a simple recipe for cooking octopus, while making the most of slightly past-due bread to avoid wastage.

Read

Easy

Mushroom tart

Chef Jérémy Grosdidier reveals the recipe for mushroom tarts, the signature dish of Parisian restaurant Pristine.

Read

Intermediate

Chlodnik

Polish chef Piotr Korzen (Matka in Paris 3e) gives his version of the recipe for chlodnik, Polish beet soup, in a version adapted to the French palate.

More information

Chef Piotr KORZEN

Restaurant Matka
75003 PARIS