Sea Mist

image1Seared Scallops, Langoustine, Langoustine Bisque.

Serves 12

12 Cleaned Langoustines (retain the shells)

12 Large whole Scallops

Olive oil

Salted Butter

Maldon Salt

Black Pepper

Langoustine Bisque:

Ingredients:

Roasted Langoustine Shells

Olive oil

Salted Butter

1 Tin tomatoe cocktail

2l  Fresh cream

2 Sprigs Fresh Tarragon

1 Sprig Fresh Rosemary

2 Sprigs Fresh Thyme

1 Sprig Fresh Dill

1 Onion Chopped

1 Glove Garlic

+- 4 Carrots Chopped and peeled

2 Star anise

Olive Oil

500 ml Gewurtztraminer or any other aromatic white wine of your choice

Fresh Lemon Juice to taste

To make the Bisque:

1. Roast the langoustine shells in the oven at 180 degrees with 2 tablespoons of butte, 2 tablespoons of olive oil, 1 teaspoon brown sugar, 1/2 teaspoon Maldon salt along with 1 bay leaf, 1 small sprig of fresh rosemary, 1 sprig thyme and 3 star anise until it is golden and caramelized. Then deglaze the pan with half of the white wine.

2. In a heavy base sauce pan on medium heat fry the onions, carrots, garlic, in olive oil.

3. Add the fresh tarragon, dill and the roasted shells  and cooking liquid from the roasting pan and fry everything together, when starting to caramelize on bottom of the sauce pan add the tomato cocktail and sauté for a minute.

4.Deglaze with the rest of the white wine.

5.Leave to simmer for all alcohol to evaporate.

6. Add Fresh Cream and reduce to ½ , then remove the soup from the stove top an leave to infuse for 15 minutes before straining the soup through a fine sieve.

7. Once the soup has been strained, adjust the seasoning to taste( you can add some fresh Lemon juice) just to lighten the taste.

8.Just before serving, using a stick blender froth up the soup – you can add a few cubes of butter to the warm bisque while you are blending it.

To prepare the Langoustines:

1.Place the wrapped langoustines in the refrigerator about 12+ hours before you plan to use them, this will allow them to thaw slowly while staying perfectly chilled. Rinse the defrosted langoustines in a bowl under running water, and drain. Pat them dry on a clean paper towel, then split the langoustine into two pieces right down the middle but don’t cut through the meat to ensure the two pieces are still intact. Remove the ‘sandbox’ and the vein, and then they’re ready to cook!

2.Add the butter and oil to a 12 to 14-inch saute pan on high heat. Season the scallops, and once the fat begins to crackle, gently add the scallops, making sure they are not touching each other.

3.Sear the langoustine for 1 1/2 minutes on each side.

Chefs note: Insure that you don’t overcook them! Your langoustine will become tough when cooked too long. You’ll know your langoustines are done when the translucent meat becomes white and opaque, and this can happen in under a minute depending on your cooking method.

To prepare the scallops:

1.Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.

2.Add the butter and oil to a 12 to 14-inch saute pan on high heat. Season the scallops, and once the fat begins to crackle, gently add the scallops, making sure they are not touching each other.

3.Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center.

4.Serve immediately after cooking

Saffron Potato Puree:

Ingredients:

600g floury potatoes, peeled and cut into cubes

Table salt

1 generous tsp of saffron threads

1 clove garlic, peeled and finely chopped

100 ml milk

1 small bay leaf

75-100ml virgin olive oil

1.Boil the potatoes in salted water until cooked.

2.Meanwhile, warm together the saffron, garlic, milk , bay leaf and olive oil in a small pan. Cover and infuse for 10 minutes.

3.Drain the potatoes well; dry out in the oven if they seem excessively wet. Pass the potatoes through a mouli or potato ricer and then into the bowl of an electric mixer.

4.Slowly add the saffron mixture  to the potatoes with the motor running until the potatoes are light and fluffy.

5.Scoop the potato out into a piping bag and use immediately.

To serve:

Garnish:

Fresh Dill sprigs

Fennel Flowers

Gladiola petals

1.Pipe three dollops the saffron cream onto the plate, and garnish with your edible herbs and flowers

2.Then pipe two dollops,of saffron potato puree on the plate and place the scallop on one and the langoustine on the other.

3.Foam the bisque with a stick blender and scoop the foam on to the langoustine and serve immediately.

Bon appetite

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