Enrobé of Langoustines and Chanterelles

Technical stages for Enrobé of Langoustines and Chanterelles :

• Make a binding dough with water and flour.
• the leek whites and greens. Put aside.
• Sautee the cleaned chanterelles. the leek whites in butter.Place leeks, chanterelles and salted peppered langoustines on filo sheets.
• Roll the sheets and seal the sides with the binding dough.
• In a mortal, crush parsley with olive oil, a pinch of salt and a pinch of Cayenne pepper.
• Fry the rolls in a deep fryer to 200°C (390°F) until they turn crispy and golden. Remove them with a skimmer and drain them using a paper towel.
• Fry the minced leek greens.
• on plate individually and garnish with parsley oil, mushrooms and fried leeks.