Langoustine tail, spinach and girolles

Hack 1/2 green chili and finely slice 1/2 shallot. Softly boil them in 125 ml langoustine stock, then add 75g cold butter and use the stick blender to make beurre monté, mounted butter.

Cool to 60°C, add 2 pre-boiled langoustine tails and warm them during 10 mins

Clean 50g girolles and pan fry them in some oil with a sprig of thyme and a clove of garlic

Stir fry 50g spinach in olive oil, with 1/2 tsp grated ginger and a pinch of salt

Start plating with the spinach, put a langoustine on top and surround with the mushrooms and the beurre monté

(Recipe by Bart Desmidt)