A delicious land and sea combination.
Preparation 30 minutes – Cooking time 25 minutes – Serves 4
12 langoustines, 150 g good quality cured ham, 400 g of frozen peeled broad beans, 2 sprigs of fresh thyme, 1 sprig of fresh oregano, olive oil, salt and pepper.
Peel the langoustines.
Season the tails and set aside in your fridge.
In a saucepan, crush the heads and fry them over high heat 2 minutes with a little olive oil.
Add 30 cl of water and boil for 10 minutes.
Strain the broth.
Cook the beans for 5 minutes in salted boiling water, drain and refresh under cold water.
Cut the ham into large pieces and grill 30 seconds in a frying pan.
Reserve the grilled ham on a plate and fry the langoustines tails 3 minutes in the same skillet.
Reserve langoustines tails with the grilled ham.
Put the drained beans in the pan with the filtered broth, thyme, oregano and season to taste.
Cook 3/4 minutes over high heat, stirring.
Divide beans, langoustines and ham on 4 individual plates and serve.