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Fotografía Chef Signature Chef

 

METHOD

  1. Peel the langoustine tails, frying the shells in olive oil for 10 minutes.
  2. Add the seasoning and the fish stock, and simmer for half an hour.Pass through a sieve to give approximately 100ml of langoustine jus.
  3. Combine the langoustine jus with the cream and yolks and mix well.
  4. Divide the langoustine flesh among the moulds, add...

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METHOD

  1. Peel the langoustine tails, frying the shells in olive oil for 10 minutes.
  2. Add the seasoning and the fish stock, and simmer for half an hour.Pass through a sieve to give approximately 100ml of langoustine jus.
  3. Combine the langoustine jus with the cream and yolks and mix well.
  4. Divide the langoustine flesh among the moulds, add the langoustine cream, place in a bain-marie and bake at 150ºC for 25  minutes. Once baked, refrigerate for 2 hours.
  5. Heat the milk, mascarpone and olive oil in a pan, mixing well, season and remove from the heat. Add the gelatine and transfer into a 500ml nitrous siphon with a single charge to make the olive foam.
  6. Before serving, top the crèmes with glucose and caramelise with a blowtorch.
  7. Decorate with the olive foam and garnish with a teaspoon of roe.
 
 

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Ingredients 4 persons
  • THE LANGOUSTINE CRÉME BRÛLÉE
  • 240g langoustine flesh
  • 200ml cream
  • 2 egg yolks
  • 10ml olive oil
  • 200ml fish stock
  • Salt
  • Peppercorns
  • Rosemary
  • 20g glucose
  • FOR THE OLIVE FOAM
  • 200ml milk
  • 60g mascarpone
  • 200ml olive oil
  • 1 leaf gelatine
  • Salt
  • White pepper
  • 20g salmon roe.
Recipes. The Cook & Chef Institute