Cream Of Cauliflower With Hazelnut Cristed Langoustines

• 1 cauliflower small
• 2 tablespoons lemon juice
• 1 onion chopped
• 2 green apples finely chopped
• 2 1/8 tablespoons butter
• 1 teaspoon curry mild
• whole milk 50 cl.
• cream 15 cl. liquid
• salt to taste
• ground black pepper to taste
• 18 langoustine tails
• 3 tablespoons flour
• 3 eggs beaten
• 2 1/8 ounces chopped hazelnuts roasted, medium size
• 2 tablespoons olive oil

1. Bring water with lemon juice to a boil. Add the cauliflower and cook for 12-15 minutes, then drain and set aside.
2. Fry the onion and apples in butter for 5 minutes. Sprinkle with curry and cook for 2 minutes. Add milk, cream, salt and pepper. Simmer for 10 minutes.
3. Grind the cauliflower in the blender for 3 to 4 minutes while gradually adding the apple mixture until you have used it all, then blend until you have a smooth mixture.
4. Remove the langoustine shells. In three separate plates, put the flour, beaten eggs, and the chopped hazelnuts.
5. Coat the langoustine tails with flour, then with the beaten eggs, and finally the hazelnuts.
6. Heat a pan with 2 tablespoons of oil, saute the langoustine tails until golden brown over low heat.
7. Pour the cream into a glass and sprinkle with a little curry. Place the langoustines on the side.

cauliflower, lemon juice, onion, green apples, butter, curry, milk, cream, salt, ground black pepper, flour, eggs, hazelnuts, olive oil

Taken from www.yummly.com/recipe/Cream-of-Cauliflower-with-Hazelnut-Cristed-Langoustines-2043149 (may not work)