Cream of Lentillons with Langoustine
How to Make Cream of Lentillons with Langoustine
- Strip up the peel and slash the carrot into slices. Cut the bacon into bacon pieces too.
- Take a sauce and place the lentils in it along with carrots, onions, cloves, garlic, bouquet garni, and bacon.
- Let everything cook for 40 minutes and add a little salt before the cooking process ends.
- Put in the cream and cook for another 5 minutes.
- Blend everything after taking out a few slices of carrots, some lentils, onion, garlic, and bouquet garni.
- Blend to get a smooth cream and taste to make sure it tastes nice. Add seasoning if needed.
- Cut the reserved carrot slices into cubes (dice), cook in the oven, and dispense lentils sideways into it.
- Peel off the langoustines. You do this by cutting the rings using scissors from the tail and then spreading them with your fingers.
- Cook each side in a little amount of oil for 2 minutes (each side), then cut in half lengthways.
- Humans are familiar with and eat lentils since the Neolithic times and it was one of the first domesticated crops.
- In the Middle East, lentil seeds have been found dating back to more than 8000 years.
- Lentils are known to be for mourners in Judaism because of their round shape that is said to be symbolizing the circle of life.
- The Greek writer, Aristophanes, pronounced lentil soup as the “sweetest of delicacies.”
- Traces of lentils were found in Egyptian tombs in times as old as 2400 BC.
- In spite of the fact that langoustines were first found off the shoreline of Norway, today they are mostly found in northern Atlantic and the North Sea.
- The langoustine has turned out to be really important to the Scottish fish industry. Today, Scotland provides the majority of langoustines eaten around the world.
The largest markets for langoustines are France and Spain where they are known as cigalas.