For 4 people
For 4 people
Start by preheating the oven to 200°C.
Sweat the sliced leeks with 20g of butter for 10 minutes.
In another pan, brown the langoustines with 20g of butter for one minute.
Season with salt and pepper, and pour in the cream and fish stock.
Add the leek mixture to the langoustines.
Cut the puff pastry into squares and fill them in the center, then fold the edges.
Brush the surface with egg yolk.
Bake for 20 minutes.
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