Langoustine creeme brulee with olive foam and salmon roe
0.75 h
4 raciones
Difficulty:
Media
Ingredients
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.
METHOD
- Peel the langoustine tails, frying the shells in olive oil for 10 minutes.
- Add the seasoning and the fish stock, and simmer for half an hour.Pass through a sieve to give approximately 100ml of langoustine jus.
- Combine the langoustine jus with the cream and yolks and mix well.
- 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.
- 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.
- Before serving, top the crèmes with glucose and caramelise with a blowtorch.
- Decorate with the olive foam and garnish with a teaspoon of roe.
