Fish, fish, and more fish! This colorful dish combines the deep oranges of langoustines, the vibrant greens of leeks, and white rice to present a masterful piece of culinary work. If you prefer, you can use crawfish or shrimp to suite your taste. The combination of herbs and spices bring out the flavors that you love.
- In 1 liter of water, boil the langoustine heads with the fish skeleton, leek, carrot, and black peppercorns to make the fish stock. Strain and set aside.
- In a little oil, fry the 2 smashed garlic cloves to flavor the oil. Once fried, remove the garlic.
- In the same oil, saute together the onion and leek. You can also add 1 whole langoustine for use as decoration later.