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Langoustine Five Ways

Langoustine Five Ways
Chef Pierre Gagnaire of Pierre Gagnaire – Paris, France
Adapted by StarChefs.com
April 2010
Yield: 4 Servings

Mousseline with Caramom and Strawberry Cubes

Pan-Fried in Beurre Noisette, with Langoustine Shell Powder, Sobressada, and Piquillo Peppers

Langoustine with Potato, Bacon, and Beurre Meunière

Bouillon, Edamame Broad Beans, and Peppered Bisque Jelly

Tartare, Crunchy Bok Choy, and Spiced Grapefruit Syrup

 

INGREDIENTS
Mousseline:
100 grams shelled jumbo langoustine
Pinch salt
1 egg white
Pinch pepper
100 milliliters cream
2 milliliters sherry

Cardamom Butter:
40 grams shallots, finely diced
10 milliliters white wine
20 milliliters white wine vinegar
4 pods cardamom
50 milliliters cream
200 grams butter

To Assemble and Serve:
2 strawberries, roughly chopped

METHOD
For the Mousseline:
In a blender, combine the langoustine and salt; blend, adding the egg white, pepper, cream, and sherry. Puree until the mixture becomes a paste. Pass through a fine-mesh sieve. Transfer the mixture to 4 ramekins and cover with plastic wrap.

For the Cardamon Butter:
Combine the shallots, white wine, vinegar, and cardamom seeds. Reduce until the mixture is dry. Add the cream and heat until hot. Add the butter. Season and reserve warm on low heat.

To Assemble and Serve:
Steam the ramekins for 8 minutes. Cover the ramekin with cardamom butter. Garnish with the strawberries. 

INGREDIENTS
Shell Powder:
4 pieces jumbo langoustine

Langoustine:
10 milliliters olive oil
100 grams piquillo peppers
100 grams Spanish chorizo
Olive oil
40 grams butter
Pinch salt
Pinch pepper

METHOD
For the Shell Powder:
Preheat the oven to 350ºF. Shell the langoustines, reserving the meat. Dry the shells in the oven for 2 hours. Transfer to a blender and blend until powdered. Sift through a fine-mesh sieve.

For the Langoustine:
Sauté the reserved langoustine meat, peppers, and chorizo in olive oil and butter. Season with salt and pepper and reserve.

To Assemble and Serve:
Place the langoustine, peppers, and chorizo on a plate. Top with the powder. 

INGREDIENTS
Potato:
100 grams baking potatoes, thinly sliced
20 milliliters olive oil

Dried Bacon:
100 grams bacon, thinly sliced
20 milliliters olive oil

Langoustine:
4 pieces jumbo langoustine
20 milliliters olive oil
20 grams butter
Juice of 1 lemon
20 grams parsley
1 pinch salt
1 pinch pepper

METHOD
For the Potato:
Preheat the oven to 350ºF. Toss the potatoes in the olive oil. Transfer the potatoes to the oven and cook until crisp.

For the Bacon:
Preheat an oven to 350ºF. Combine the bacon and the olive oil. Transfer the bacon to the oven and cook until crisp. Put in a blender and pulse until the bacon is broken up into small flakes.

For the Langoustine:
Sauté the langoustine in olive oil until colored. Add the butter and cook until the butter turns brown. Add the lemon juice, parsley, salt, and pepper.

To Assemble and Serve:
Place the langoustine with the butter on the plate. Top with a slice of the potato. Top with the bacon bits. Repeat the layers another two times.

Bouillon, Edamame Broad Beans, and Peppered Bisque Jelly

INGREDIENTS
Bouillon:
200 milliliters langoustine bouillon, chilled
8 broad beans, blanched
10 milliliters olive oil
Pinch salt
Pinch pepper

Langoustine Jelly:
50 milliliters langoustine bisque
1 gram gelatin

METHOD
For the Bouillon:
Combine the cold langoustine bouillon and the broad beans. Add the olive oil and season.

For the Langoustine Jelly:
In a small bowl, add the bisque and gelatin. Chill until set.

To Assemble and Serve:
Place the broad beans and bouillon in a bowl. Top with the crushed gelatin.

INGREDIENTS
Spiced Grapefruit Syrup:
Juice of 1 lime
Juice of 1 grapefruit
Juice of 1 lemon
Maldon salt
Espelette pepper

Bok Choy:
200 grams bok choy, blanched
20 milliliters olive oil
Pinch Maldon salt
Pinch Espelette pepper

To Assemble and Serve:
4 pieces jumbo langoustine, shelled, finely sliced

METHOD
For the Spiced Grapefruit Syrup:
Combine the lime, grapefruit, and lemon juices. Bring to a boil and reduce by half. Season with Maldon salt and Espelette pepper. Let cool and reserve.
 
For the Bok Choy:
Season the bok choy with olive oil, Maldon salt, and Espelette pepper.

To Assemble and Serve:
Place the raw langoustine flat in the center of a plate. Top with the syrup. Garnish with the bok choy.