Cabbage Cannelloni Stuffed with Langoustines and Curry Foam

Cut the 4 langoustines in half (in the shell) and remove the intestines.

Break out the remaining langoustines, dice and season with salt, pepper and tarragon. Fold in the vegetable cubes and mix everything together well. Dab the savoy cabbage leaves, season with salt and top with the mixture. Roll up as cannelloni, brush with butter and steam for 10 min until cooked. For the sauce, sauté shallot cubes and mango in butter. Dust with curry and deglaze with port, white wine and Noilly Prat. Boil by half, add fish stock, reduce again, then add whipping cream and boil by half. Strain, thicken with butter, season with salt, pepper and lime juice. Serve the cannelloni with a pancake of wild long grain rice and the curry sauce. Roast the remaining langoustines in olive oil and use for dressing.

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