Jun Tanaka's Langoustine Ravioli and Cabbage - James Martin Chef

Name: Jun Tanaka's Langoustine Ravioli and Cabbage - James Martin Chef
Ingredients: 16 medium live langoustines (heads removed, tails blanched for 15 seconds in boiling water then into iced water; peeled and marinated in Shio Koji overnight); 40g Shio Koji; 1 hispi cabbage (leaves removed, cut into thick strips and blanched); 50g butter; 1 lemon; 10 fresh scallops; 300g double cream (same weight as scallops); Cayenne pepper; 290g 00 pasta flour; 110g eggs; 30g squid ink; 10g olive oil; Shells from the langoustines (Crushed); 2 Carrots (Finely sliced); 1 Banana shallot (Finely sliced); 1/6 fennel (Finely sliced); 1 tbsp Tomato puree; 1 star anise; 1 tsp coriander seeds; 50ml Brandy; 150ml White wine; 1L Chicken stock

www.jamesmartinchef.co.uk

Jun Tanaka's recipe is packed with complex flavours. Featuring squid ink pasta, scallop mousse and langoustine sauce it's worth the effort in the kitchen!

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Ingredients

16 medium live langoustines (heads removed, tails blanched for 15 seconds in boiling water then into iced water; peeled and marinated in Shio Koji overnight)
40g Shio Koji
1 hispi cabbage (leaves removed, cut into thick strips and blanched)
50g butter
1 lemon
10 fresh scallops
300g double cream (same weight as scallops)
Cayenne pepper
290g 00 pasta flour
110g eggs
30g squid ink
10g olive oil
Shells from the langoustines (Crushed)
2 Carrots (Finely sliced)
1 Banana shallot (Finely sliced)
1/6 fennel (Finely sliced)
1 tbsp Tomato puree
1 star anise
1 tsp coriander seeds
50ml Brandy
150ml White wine
1L Chicken stock