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Langoustine just seared, other raw, seasoned with coriander, simmered with redcurrant vegetables


Ingredients:4 people
  • Olive oil, salt, freshly ground pepper, lemon juice, ground coriander.
    QS
  • royal langoustines (2/4)
    8
  • carrots (3 mm dice)
    80 g
  • finely chopped yellow onion (30+10)
    40 g
  • celery stalk (3 mm dice)
    40 g
  • currants
    40 g
  • physalis cut in 4
    80 g
  • Coriander cooking water
    160 g
  • cilantro purée
    40 g
  • Gellan (Texturas)
    3.2g
  • yellow zucchini (with skin, seedless)
    100 g
  • water
    100 g
  • plain soy drink
    200 g
  • coriander flowers
    12


Preparation:


    Cook like a great chef, a recipe by Guy Martin:

    Difficulty:[usr 4]

    Preparation:

    Shell the langoustines, set aside 4 whole, separate the heads and tails from the others.

    Simmered vegetables with currants:

    Sweat 30 g of finely chopped yellow onion in olive oil, add carrots and diced celeriac, mix and sweat everything without browning for 3 to 4 minutes. Add the currants and physalis, cover and cook for about 10 minutes.

    Coriander jelly:

    Mix the cilantro cooking water with the coriander purée and the Gellan. Season, bring to the boil and cook for 1 minute, immediately pour into a frame (15 x 4 x 3 cm) and let set. Using a paring knife, cut 8 strips (15 x 4 cm), cut them to 13 cm in length.

    Yellow zucchini coulis:

    Sweat the remaining yellow onion in olive oil without browning, add the yellow zucchini in small dice of 1 cm sides, pour in the water, salt and bring to boil, cook over low heat and covered with paper, cooking for about 20 minutes. Mix; get a slurry, and if necessary thin out with a little water. Adjust the seasoning, set aside.

    Simmered vegetable emulsion:

    Bring the soy drink to the boil with 50 g of redcurrant vegetable stew, mix and strain. Adjust the seasoning.

    Procedure:

    Chop the shelled langoustine tails with 20 g of mixed vegetables and season with lemon juice, ground coriander, salt and pepper.

    Lay 4 strips of coriander jelly flat, lay 4 others on the first, overlapping them by 1 cm lengthwise to obtain 4 rectangles (13 x 7 cm) .

    Lay 25 g of tartare lengthwise on each rectangle, roll up and cut the ends diagonally. Keep cold.

    Cooking:

    Fry the langoustines whole in olive oil on their backs, turn them over and finish cooking them in an oven at 220° for about 2 minutes. Drain on absorbent paper and give a turn of the pepper mill.

    Finish and layout:

    In a plate, place a roll of langoustine tartare then pour the yellow zucchini coulis. Make the stewed vegetables with currants using a rectangular cookie cutter, place a whole langoustine on top, then the vegetable stew emulsion. Decor:coriander flowers.

    Langoustine just seared, other raw, seasoned with coriander, simmered with redcurrant vegetables

    Source:Recipe by Guy Martin from Thuriès Gastronomie Magazine