Steps

• First, clean the langoustines by removing the legs and heads, which you’ll use for the broth (you might leave some whole to serve on the plate). Then make a cut on the inside of the langoustine to help remove the shell.

  

• Now prepare the turmeric broth. In the pan, add olive oil, garlic, stock cube, and langoustine heads. Heat over moderate heat and begin to brown, after 2-3 minutes, add the ice and let it melt, then add the water. Cook over moderate heat for about 30 minutes.

  

• The broth is ready, strain it through a fine mesh sieve and press on the heads to extract all the liquid, then add the turmeric to the broth, stir well, and set aside.

  

• The base is ready, now proceed with the sauce. In the pan, add enough olive oil to cover the bottom and the chopped onion, and let it brown over moderate heat. Then add the langoustines, slightly raise the heat, and after a minute, deglaze with a ladle of broth.

  

• Let the langoustines cook for 3 minutes, then remove them from the pan and set aside. Now cut the cherry tomatoes and place them in the pan, add pepper and enough broth to cover the tomatoes, and let them wilt for about 20 minutes. Meanwhile, set the water to cook the troccoli.

  

• Once cooked, pass them through a food mill to form a creamy sauce, which you will put back in the pan along with 3 ladles of broth, bring to a boil, return the langoustines to the sauce, adjust salt if necessary, and turn off the heat.

  

• Drain the troccoli and add them to the sauce, add the chopped parsley, and mix well.

  

• The turmeric troccoli with langoustines are ready! Serve and enjoy them hot.
  Bon appétit!!