Buckwheat, langoustines, half-salted butter, cider ... Hard to make more Breton as a recipe! A small original entry in which Bretons in Cuisine has turned the buckwheat pancakes into ravioli. A concentrate of Brittany!
Easy and expensive entry
PREPARATION: 30 MIN I COOKING: 10 MIN
Ingredients for 4 persons)
The ravioli:
- 4 buckwheat pancakes (black wheat)
- 24 tails of shelled raw Norway lobsters
- 1 chopped onion
- 2 leeks
- 4 egg yolks
- 80 g half-salted butter.
The cider sauce:
- 2 chopped shallots
- 30 cl of Breton cider
- 12 cl of cider vinegar
- 400 g of sweet butter in pieces
- 4 cl of liquid cream
- 4 sprigs of chervil
- Salt pepper
Preparation of the recipe
For ravioli:
Preheat the oven to 190 ° C.
1. Wash and slice the leek.
2. Melt butter Buckwheat Ravioles with langoustines, Breton cider sauce in a large pan, sweat onion and leeks, stir occasionally and cook gently.
3. Using a 10 to 12 cm diameter cookie cutter, cut 8 circles into the patties. 4. Place in the center a little leek fondue and 3 tails of raw lobsters. 5. Brush the outline and close the ravioli and place on a baking sheet. 6. Bake for 6 minutes when serving.
For the cider sauce:
1. In a saucepan, reduce cider, vinegar and shallot.
2. Put the pan in a bain-marie and add the butter and cream, whisk to make the sauce rise. Adjust seasoning.
3. Arrange 2 ravioli per person and add a dash of Breton cider sauce and garnish with 1 sprig of chervil.