Langoustine gratin (Slideshow version)
Stage 24/24 :
Best served plated up (on hot plates): try to keep the langoustines on top and the vegetables underneath.Remarks
As I was saying, this recipe takes a long time, but much of it can be prepared in advance. Only the assembly of the gratin and final cooking need to be done just before serving.You will see that in stage 19 the cream is not reduced, but thickened with cornflour instead. This is to keep a decent quantity of sauce without it being too liquid, otherwise it would run into the bottom of the dish.
If you are happy with the idea, you can dispense with boiling the langoustines in salated water in stage 1 and shell them raw before the sauté stage (stage 14).
To simplify the recipe, just slice the vegetables thinly instead of cutting into brunoise dice.