Langoustine wonton bouillon

Step 1. Dough

1. Mix the dough ingredients in a bowl and knead for 10 min. Form a ball and leave to rest for 1h.
2. Roll out the dough to 2 mm on a floured work surface.
3. Use a pastry cutter to form 8 cm-diameter circles.

Step 2. Filling

1. Shell the langoustines.
2. Roughly chop the langoustine meat, mix with the rest of the ingredients and knead to obtain a filling.

Step 3. Folding

Put a little filling in the center of the dough circles, then close the dumplings into halfmoons.

Step 4. Bouillon

1. Wash, peel and dice the vegetables.
2. Pour a drizzle of olive oil into a pressure cooker and heat on a high heat.
3. Brown the vegetables, then sweat the shells without browning them. Add 1L of water and leave to cook on a low heat for 25 min. Leave to infuse for 5 min, away from the heat.
4. Filter with a conical strainer and add salt if necessary.
5. Heat the butter to bubbling point in a small frying pan. Turn off the heat when it is no longer sputtering.
6. Cook the wontons in a large volume of boiling water for 5 min.

Step 5. Plating-Up

Arrange the wontons in a soup dish and pour the bouillon over them. Add a little brown butter and garnish with baby shoots or flowers.