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.
Source:Recipe by Guy Martin from Thuriès Gastronomie Magazine
