This Saturday, at "La table des bons vivants" presented on Europe 1 by Laurent Mariotte, the journalist Eric Fottorino wondered how to cook the langoustines. "I have tried several times but I am not completely convinced of my success."
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If Laurent Mariotte prefers to cook raw, in carpaccio, lovers of seafood yet expect a clear answer. "If I can be honest, I'm going to ask for a joker," says chef Yves Camdeborde. "It's the most delicate product and the most complicated to cook." It's a product that must be very fresh, as much as a bar from the Côtes de France can arrive two days later in Paris. quickly very complicated.
Boiled or baked
For cooking, Yves Camdeborde begins by evoking the classic technique: "Cook them in a short broth or in water, boil them, put them in them, and when they come up they are removed." A cooking of three or four minutes but imprecise for the cook. "We do not control".
But the chef still offers another tip for a more successful cooking. "I take the langoustine, I turn it and I incise side tail.I remove the carapace then I season with salt, pepper, sometimes a dash of olive oil or a nut of half-salt butter and I go to the oven and I stay in front of my four-legged oven, like a dog! ", jokes the chef. "When it's barely translucent, I'll take it out." The cooking time depends on the freshness and the size. In other words, it's about being attentive!