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Galette of langoustines, leek, fennel and Henaff pâté

Galette of langoustines, leek, fennel and Henaff pâté

6

Easy

30 mn

Ingredients

  • 300g buckwheat dough
  • 24 cooked medium-sized langoustine tails
  • 390g tin of Pâté Hénaff
  • 1 leek
  • 1 fennel bulb
  • Butter
  • Olive oil
  • 100g sugar
  • 150g orange juice
  • 1cm ginger root
  • Salt & pepper

Preparation

  1. Make a leek and fennel fondue with butter and olive oil.
  2. Make a dry caramel, deglaze with orange juice and infuse with ginger.
  3. When preparing the galettes, arrange the vegetable fondue, the slice of Pâté Hénaff, the langoustines and drizzle with the caramel.

Product used

Pâté Hénaff
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