Royal prawns roasted with bot argo, risotto saffron and cockles fried with curry

  • 8 May 2019
  • min
  • For For 8 servings people
  • Prep Time
  • For For 8 servings people
  • Prep Time

Gilles POYAC – Meilleur ouvrier de France 2000

Les meilleures RECETTES des Meilleurs Ouvriers de France – Volume 1

Best Recipes - Editions GLD

Ingredients :

  • 24 raw, large langoustines
  • 8 shallots, finely minced
  • 3⁄4 cup olive oil
  • 10 1⁄2 oz Carnaroli rice (or other round risotto rice)
  • Pinch saffron threads
  • 8 cups chicken broth
  • 5 1⁄4 oz freshly grated
  • Parmesan cheese
  • 8 3⁄4 oz butter
  • 7 oz large, cooked and shelled cockles
  • Pinch curry powder
  • 7 oz dried Belotta chorizo, thinly sliced
  • 3 1⁄2 oz poutargue*, cut in julienne strips
  • 3⁄4 cup shellfish broth
  • Fleur de sel (fine sea salt)
  • Espelette pepper powder

LANGOUSTINES: Shell the langoustines, without removing the tail. (If necessary, secure the tail with a toothpick.)


CARNAROLI RISOTTO: Sweat the shallots in a little of the olive oil, add the rice, stirring to coat with oil, and cook until it becomes opaque. Stir in the saffron. Add the chicken broth a little at a time, stirring constantly. When all of the liquid is absorbed and the rice is tender but still “al dente,” stir in the Parmesan and the butter.


Sauté the cockles quickly in a skillet with oil and the curry. Fold delicately into the risotto.
In a nonstick skillet, heat a little of the olive oil, add the langoustines and cook quickly, being careful not to overcook. Season with fleur de sel and Espelette pepper powder.

The chef's advice

WINE RECOMMENDED : AOC Alsace Pinot gris « Fondation » • Équilibre et générosité s’harmonisent dans la délicatesse • 2004 • 12°C Domaine Josmeyer • (68) WINTZENHEIM

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