LANGOUSTINE, CAVIAR, BRIOCHE, APPLE, LEMONGRASS, MONK’S BEARD – Attilus Kaviar N
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
- Microplane
- Steamer basket
- Instant-read thermometer
- Oven
- Stove
- Saucepan
- Pot
- Nonstick skillet
- Baking sheet
- Baking dish
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Peeler
- Plastic wrap
- Paper towel
- Parchment paper
- Spoon
- Plate
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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