Just-roasted langoustines, pig's trotter, and RSRV Cuvée 4.5

Just-roasted langoustines, pig’s trotter, and RSRV Cuvée 4.5

10 minutes

20 minutes

It’s the peak season for langoustines. This crustacean with its particularly fine, delicious and fragile flesh will pair perfectly with sheep’s feet. The combination offers an elegant and light starter to be enjoyed with RSRV Cuvée 4.5 to bring out its earthy side.

While its nose initially expresses sweet and fresh scents of honey and white fruits, which combine with the delicacy of langoustine, the olfactory register of RSRV Cuvée 4.5 then opens with more temperament on earthy notes. We then find the slight bitterness and the evocation of undergrowth brought by the sheep’s feet. These aromas, combined with its elegance and complexity, allow it to ideally accompany this recipe.

Clik to Buy RSRV 4.5

1.
Detach the heads of the langousines and split the tails lengthwise, without peeling them.

2.
Preheat the oven to 200°C

3.
Melt 25g butter in a large frying pan, sauté the shallots and garlic for 1 minute, then add 60g finely chopped mushrooms and thyme. Season with salt and pepper and sauté for 2 minutes. Remove from the heat and stir in 60g butter and lemon juice

4.
Arrange the langoustines on a lightly oiled baking sheet. Spoon the mushroom mixture over the langoustines. Bake for 3 minutes, then turn the langoustines over and bake for another 3 minutes.

5.
Meanwhile, heat remaining butter in a large skillet over high heat. Add quartered mushrooms and chopped parsley and sauté for 3 to 4 minutes until golden brown.

6.
Serve sprinkled generously with chopped fresh parsley.