Gateau de langoustine

Scampi cake with cream sauce

Ingredients for 6 people

•    600 g of pollock fillets
•     4 eggs
•    12 large scampi
•    550 g liquid cream
•    50g butter
•    1 bottle of La Sablaise scampi cream soup
•    Salt, pepper
•    1 bunch of chives

Preparation time: 30 min
Cooking time: 45 min


•    Heat the oven to 200°C.
•    Remove the bones from the fish fillets (or ask your fishmonger to do it
•    Chop the fish fillets into 5cm slices (50 g)
•    Check that the chunks no longer contain bones.
•    Shell 6 scampi and clean them.
•    Poach the 6 other scampi in water and sea salt.
•    Season the pieces of fish then blend them until they form a homogenous and compact ball.
•    Separate the egg yolks from the egg whites.
•    Add the egg whites and blend until the mixture is consistent.
•    Add 350 g of liquid cream to the mixture and blend on low speed until it is completely mixed in with the fish.
•    Butter ramekins with melted butter.
•    Pipe the mixture into the ramekins and add a shelled scampi at the centre of the ramekin .
•    Cook on gasmark 6/7 (200°C) for 30 to 40 minutes.
•    Remove the cakes from the ramekin once they are cooked.
•    For the sauce: Pour the La Sablaise scampi cream soup in a pan and add the remaining liquid cream (200g). Boil for 2 minutes and blend using a soup blender, season with pepper and salt.
•    Serve the cake in a dish then add the cream sauce and a poached shelled scampi as well as the chives on the top of the cake.


Try this recipe with other La Sablaise cream soups.