Langoustine tails in feiulle de bric with basil

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Feuille de bric are very fine sheets of pastry, and here it is deep fried to achieve a crisp texture, contrasting beautifully with the sweet langoustine tail hidden inside. This is a remarkable langoustine recipe from William Drabble comprised of simple, yet flavourful, ingredients for a brilliant seafood canapé.

Ingredients

Metric

Imperial

Equipment

  • Deep fat fryer
  • Cocktail sticks

Method

1
Fill a large pan with water and bring to the boil. Blanch the langoustine tails for a few seconds, then remove from the heat. Peel and remove the vein from centre of the tail using a knife. Wrap each tail in a basil leaf
2
Cut the feuille de bric into approx 2.5 cm squares. Place a langoustine tail into the centre of one of the squares then pull two opposite points together wrapping around the langoustine. Put a cocktail stick through the centre of the langoustine, securing everything together
  • 6 sheets of feuille de brick pastry
3
To cook, drop each parcel into a deep fat fryer for a few seconds until the feuille de bric is crispy
  • vegetable oil
4
Season with a little salt and lemon, and pesto. Serve immediately

Beginning his career as an unpaid kitchen worker at the age of fourteen, William Drabble has steadily worked his way up to the position of Executive Chef at one of London's most prestigious hotels.

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