Crawfish tail from the coast, chestnuts and girolles
- Crawfish tail (12 large pieces)
- 200 g chestnuts
- 300 g girolle mushrooms
- 1/2 l chicken bouillon
- 20 cl cream
- 1/2 stick of fresh butter and 50 g salt
- 1 tbsp. olive oil
- 1 shallot
- 2 tbsp. maple syrup
Peel the crawfish tails while conserving the entire tail, remove the entrails and refrigerate the tails.
Cook the chestnuts in the chicken bouillon. Make a puree with the cream and 50g of butter, season this sauce and keep it warm in a bain-marie.
Prepare and wash the mushrooms; peel and chop the shallot. Fry the mushrooms and shallot in olive oil, season and keep warm.
Roast the langoustines on their backs, season; serve immediately.