Langoustine tail
Delight in langoustine tails paired with yolk cream, cauliflower cream, and crispy seaweed for a sophisticated culinary experience. Perfect for special occasions or gourmet meals.
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Cooking tools:
- Hand mixer
- Blender
- Immersion blender
- Instant-read thermometer
- Candy mold
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Mixing bowl
- Whisk
- Spoon
- Stove
- Oven
- Freezer
- Plate
Ingredients
- 10 Cocovite pasteurized shell eggs
- 1 teaspoon pepper
- 1 teaspoon salt
- 50ml sunflower oil
- 1 fresh cauliflower
- 200ml cream
- 65g butter
- 4 langoustine tails
- 2 tablespoons oil for frying
- 100g Korean crumble by Jordà
- 100g shellfish concentrate
- 3g Xanthan Instant
- 100g crispy tuille mix “salty”
- 100g water
- 25g oil
- 5g North Sea plankton powder
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