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!

View full recipe on www.jamesmartinchef.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.

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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