PAN FRIED LANGOUSTINE

PAN FRIED LANGOUSTINE

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Vilmos Dohnal
Wesley Schipper

  • Sub Category Name
    Combo
    Main Courses
  • Recipe Source Name
    Real High Tea 2014/15 Volume 2

Ingredients

Chicken Liver-Foie Gras Sauce
  • 215g chicken liver
  • 215g foie gras
  • 4 whole eggs
  • 430g unsalted butter
  • 2 banana shallots
  • 1 clove of garlic
  • Sprig of thyme
  • 100ml Port
  • 100ml Madeira
  • 50ml Cognac
  • Colour salt
  • Black pepper
  • Brown chicken stock, as required
Green Pea-Chamomile Foam
  • 500ml fresh green pea juice
  • 50g fresh chamomile
  • 1 whole egg
  • Light olive oil
  • Salt and pepper
Rye Bread Crumb
  • 200g rye bread
  • 20g brown sugar

Methods and Directions

Chicken Liver-Foie Gras Sauce
  • Bring up all the ingredients to room temperature.
  • Melt the butter and set aside.
  • Slice and cook the shallot in oil, add the thyme and the crushed garlic. Reduce it with Port-Madeira-Cognac mix.
  • Place all ingredients in Robot-Coupe; add the colour salt at the end.
  • Sieve the mixture and then steam it on 90C for 25 minutes.
  • Once done, melt it slowly in a pan with a few spoons of brown chicken stock. Control the seasoning at the end.
Green Pea-Chamomile Foam
  • Juice half a kilo of green pea, warm it up very gently until it reaches 65C.
  • Add the chamomile; infuse for at least 1 hour.
  • Sieve, then mix it with olive oil and the whole egg. Add salt and pepper.
  • Pour the mix into an espuma gun. Use two espuma chargers.
  • Shake it up properly, keep it warm.
Rye Bread Crumb
  • Blend rye bread with sugar and then toast it under the salamander until it’s crunchy.

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