LANGOUSTINE, CAVIAR, BRIOCHE, APPLE, LEMONGRASS, MONK’S BEARD
For the langoustine: 1.Separate tail from the head and remove the intestinal tract . 2.Bring water to the rapid boil and blanch tails for 15 seconds. Refresh in ice water. 3.When cold very carefully...
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Cooking tools:
- Sous vide circulator
- Blender
- Fine-mesh sieve
- Melon baller
- Steamer basket
- Kitchen scale
- Instant-read thermometer
- Silicone baking mat
- Baking dish
- Nonstick skillet
- Saucepan
- Pot
- Baking sheet
- Oven
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Peeler
- Plastic wrap
- Paper towel
- Plate
- Refrigerator
Ingredients
- Medium Scottish (allow 3 per portion) 12
- Royal Siberian Caviar 30g
- Olive oil 50g
- Onion (finely chopped) 100g
- Tomatoes (diced) 300g
- Lemongrass (crushed and finely sliced) 15g
- Ginger (puree) 5g
- Tomato puree 30g
- Langoustines cloves, heads (head matter removed) and shells 12
- White wine, boiled for 2 mins 500g
- Whipping cream 100g
- Shellfish stock (or fish stock) 800g
- Cognac 15g
- Lemon juice 10g
- Butter 100g
- Salt
- Loaf of brioche (500g) 1
- Langoustine bisque 300g
- Fresh free range eggs, (medium) 4
- Salt 4g
- Thai shallots 20
- Water 125g
- Red wine vinegar 125g
- Castor sugar 90g
- Star anise 1
- Sprig Thyme 1
- Clove Garlic 1
- Fresh lemongrass 20g
- Kaffir lime leaf 5g
- Lime zest 3g
- Rapeseed oil 120g
- Lime juice 10g
- Salt 1g
- Granny smith apples 2
- Monk’s beard 100g
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