Technical Stages :

• Shell the raw langoustines keeping the tails.
• Place them to marinade in a little olive oil with pepper and a few sprigs of tarragon.
• Meanwhile, chop the rest of the tarragon and place in a small saucepan with the white wine.
• Boil for 3 minutes.
• Add the crème, bring to a boil and combine with the egg yolks.
• Baste with the juice of a lemon and keep hot without boiling.
• Whisk occasionally.
• Mince the mushrooms and sautée them in olive oil.
• When serving, heat the marinated olive oil on very high heat in a frying pan, throw in the langoustines and sizzle 2 minutes each side.
• Remove them and make brochettes by sticking mushrooms and langoustines alternatively.
• Grill for 2 minutes under the broiler.
• Place in a warm dish, cover each brochette with a slice of smoked salmon and coat with the tarragon sauce.