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WEEK 32

Langoustines with green asparagus and
fresh peas in a champagne sabayon

For 4 servings | Preparation: 1 hour 30 minutes - Cooking time: 45 minutes

Ingredients

Additional kitchen equipment

Ingredients

12 langoustines (use the heads for the jus)
salt & pepper
olive oil

20 spears of green asparagus
500g fresh peas
1 tablespoon fresh butter

For the sabayon
1dl champagne
4 egg yolks
80g clarified butter
salt & pepper

some Salad Pea

For the langoustine jus
12 langoustine heads
100g onion
100g carrot
100g celery
1 clove garlic
10g fresh ginger
1 star anise
1 sprig of thyme
1 sprig of rosemary
1 bay leaf
40g tomato purée
a dash of brandy
a dash of white wine
7.5dl chicken stock
some olive oil
2dl cream

Additional kitchen equipment

strainer
hand-held mixer
non-stick baking tray
grill
whisk

STEP ONE

Pull away the langoustine heads, leave the tails on and use the heads for the jus.

STEP TWO

Peel and trim the carrots, onions, celery and the fresh ginger and coarsely chop them. Heat some olive oil in a saucepan and fry the langoustine heads. Add the roughly chopped vegetables

to the pan, together with the rosemary, thyme, garlic, star anise and the bay leaf. When everything has softened, stir in the tomato purée. Keep frying just a bit longer, to get rid of the acidity in the tomato purée.

STEP THREE

Flambé the preparation with the brandy and put out the flames

with the white wine. Leave on the heat to fully reduce the white

wine and then add the chicken stock.

STEP FOUR

Leave the bisque to simmer on a low heat for about half an hour. To finish the bisque, pour through a strainer and leave the liquid to reduce a bit longer. Then add a good glug of cream and mix. Just before serving, briefly mix the creamy bisque using a handheld mixer in order to get a frothy consistency.

STEP FIVE

Shell the peas and cook them briefly in boiling water. Rinse the peas under cold running water, leave to drain and peel off the green skin of every single pea. This method is called double shelling and to me these peas are the tastiest in the world.

STEP SIX

Peel the green asparagus and cut the stalks into equal-sized pieces. Don’t remove the tip. Fry the asparagus pieces in a pan with hot fresh butter and add the double-shelled peas at the end.

STEP SEVEN

Shell the langoustine tails (decorticating) and devein them. Rub with olive oil, season with salt and pepper and put them on a non-stick baking tray. Cook the langoustines for 1 to 2 minutes in the oven at 180C and put them under the grill for a few more seconds just before serving.

STEP EIGHT

Now for the sabayon. Put the clarified butter in a saucepan and leave to melt. Make sure the butter does not get too hot.

STEP NINE

In another saucepan combine the egg yolks with the champagne, put on a medium heat and start whisking, moving the whisk in a figure 8 pattern. When the frothy egg mixture starts to thicken, remove the saucepan from the heat but continue whisking. Then slowly add the melted clarified butter while you keep whisking. Season the champagne sabayon with salt and pepper.

STEP TEN

Spoon some of the peas and the asparagus on the plates and divide the langoustine tails between them. Mix the creamy langoustine jus and spoon some of it on the plates. Add a spoon of the champagne sabayon as well and finish the dish with some Salad Pea.