200 ml Isigny Sainte-Mère 40% crème fraîche
2 sage leaves
1 tbsp olive oil
150 ml vegetable stock
Bring a saucepan of salted water to the boil and immerse the langoustines. Cook for 2 minutes. Drain.
Shell the langoustines, reserve half of the heads and legs.
Peel the shallots and cut into chunks.
Add to a frying pan along with the reserved langoustine heads and legs, sage leaves, oil, salt and pepper. Cook for 10 minutes, crushing the carcasses to release the juices.
Pour in the vegetable stock, then let it simmer and reduce for 10 minutes.
Strain to recover the cooking liquid and return it to the frying pan. Add the crème fraîche and heat through.
Add the langoustines, season and cook for a further 2 minutes.
Serve with rice.