With wonderfully piquant horseradish and the subtle tastes of celery, this langoustines recipe by Adam Simmonds uses a purée of oysters for an additional taste of the sea. Take time to prepare the steps for this recipe throughout the day to avoid last minute panics

Method
1.
To prepare the celery, peel and wash the celery making sure that you remove all the strings. Cut into thin slices. Place into a vac-pac bag, add the celery essence and seal
2.
For the horseradish foam, bring the cream and milk up to boil, remove from the stove, add the grated horseradish and allow to cool
3.
Then pass through a sieve, taste and season. Place into ½ litre siphon, turn upside down and charge once
4.
Bring a pan of water to the boil, then blanch the langoustines for five seconds. Refresh in iced water. Drain and remove the shells by pinching them from top to bottom then peel the shell away from the flesh. Place a frying pan onto the stove, add the oil and fry the langoustines without colour. Season and drain
5.
For the oyster purée, place the oysters and parsley into a blender and whizz. Add the oil slowly to emulsify as for mayonnaise. If too thick add some oyster juice. Taste and season with lemon juice. Place into a piping bag
6.
To serve, dot the oyster purée and celery purée on the plate. Add the slices of oyster and the langoustines. Slices of celery are then placed on and around the langoustine. Emit the foam from the siphon in neat droplets onto the plate. Garnish with micro celery leaves
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Langoustine recipe with a light and crisp white wine, a rosé wine, or a champagne or sparkling white wine

Ingredients

Langoustines

  • 20 langoustines, head, tail and etralia pipe removed
  • 5ml of olive oil

Oyster purée

Oysters

Celery gel

Celery slice

Horseradish foam

To plate

Equipment

  1. Siphon bottle or cream whipper
  2. vac-pac bags
  3. Piping bag 1-2cm nozzle
  4. Charges
  5. Juicer
  6. Blender

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Beautiful langoustines are the star in this summer recipe by Adam Simmonds. Langoustines, oysters and celery match exceptionally in this tasty langoustine recipe.

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