Remove the tail meat from the langoustines.
Make a seafood stock: boil waste of the langoustines,
carrots, leek, celery and onion in about 2 liters of water. Add
some bay leaf and a glass of white wine. Cook for at least half
an hour.
Press the stock through a sieve and that literally: as much of
the cooking liquid as possible must be squeezed out.
Let the sieved stock reduce for another fifteen minutes.
Season further with a pinch of cayenne pepper and a
generous splash of Cognac.
Make a light roux (butter and flour) and lengthen it with the
stock until you have a smooth soup. Mix in a few drops of
cream. You now have a bisque of langoustines. You can fill a
shot glass for each guest.
ingredients - info
langoustines
carrots
leek
celery
onions
bay leaf
white wine
cayenne pepper
Cognac
cream
plain flour
puff pastry
eggs
Make puff pastry sticks. Cut long narrow strips from a sheet
of puff pastry, brush with egg yolk and sprinkle with coarse salt.
Bake them in an oven at 185°C until golden brown.
The tomato jelly: mix fresh tomatoes in the blender and strain.
Season with salt, pepper and allspice d'Espelette. Warm until
lukewarm. Mix with soaked gelatin leaves and pour the
preparation into individual bowls. Allow to cool and set.
Make puree from cooked Jerusalem artichokes with butter,
pepper, salt and nutmeg.
Fry the langoustine tails in olive oil with garlic and parsley.
Season with allspice d'Espelette.
On the dinner plate: a lukewarm quenelle Jerusalem
artichoke puree on the tomato jelly and a langoustine tail on
top. Finish with chives, grated hard-boiled egg, coarse sea salt
and allspice. Place a puff pastry stem over the plate. In
addition, put a shot glass of warm langoustine bisque.
coarse sea salt
fresh tomatoes
gelatin sheets
Jerusalem artichoke
butter
pepper
sea salt
nutmeg
allspice éspelette
chives
olive oil
garlic
parsley
langoustines with tomato jelly
Remove the tail meat from the langoustines.
Make a seafood stock: boil waste of the
langoustines, carrots, leek, celery and onion in
about 2 liters of water. Add some bay leaf and a
glass of white wine. Cook for at least half an
hour.
Press the stock through a sieve and that
literally: as much of the cooking liquid as
possible must be squeezed out.
Let the sieved stock reduce for another fifteen
minutes. Season further with a pinch of
cayenne pepper and a generous splash of
Cognac.
Make a light roux (butter and flour) and
lengthen it with the stock until you have a
smooth soup. Mix in a few drops of cream. You
now have a bisque of langoustines. You can fill
a shot glass for each guest.
ingredients - info
langoustines
carrots
leek
celery
onion
laurel
white wine
cayenne pepper
Cognac
cream
flowing flour
puff pastry
eggs
Make puff pastry sticks. Cut long narrow
strips from a sheet of puff pastry, brush with
egg yolk and sprinkle with coarse salt. Bake
them in an oven at 185°C until golden brown.
The tomato jelly: mix fresh tomatoes in the
blender and strain. Season with salt, pepper
and allspice d'Espelette. Warm until lukewarm.
Mix with soaked gelatin leaves and pour the
preparation into individual bowls. Allow to cool
and set.
Make puree from cooked Jerusalem artichokes
with butter, pepper, salt and nutmeg.
Fry the langoustine tails in olive oil with garlic
and parsley. Season with allspice d'Espelette.
On the dinner plate: a lukewarm quenelle
Jerusalem artichoke puree on the tomato jelly
and a langoustine tail on top. Finish with chives,
grated hard-boiled egg, coarse sea salt and
allspice. Place a puff pastry stem over the
plate. In addition, put a shot glass of warm
langoustine bisque.
coarse sea salt
fresh tomatoes
gelatin sheets
Jerusalem artichoke
butter
pepper
sea salt
nutmeg
allspice éspelette
chives
olive oil
garlic
parsley
langoustines
with tomato jelly
