Roasted Scotch langoustines, oyster purée, celery, and horseradish

Roasted Scotch langoustines, oyster purée, celery, and horseradish

Roasted Scotch langoustines, oyster purée, celery, and horseradish

PT1H15M

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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
  • 180g of celery stick
  • 15ml of celery essence
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
  • 200ml of whipping cream
  • 100ml of milk
  • 11g of horseradish
3
Then pass through a sieve, taste and season. Place into ½ litre siphon, turn upside down and charge once
  • salt
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
  • 20 langoustines
  • 5ml of olive oil
  • salt
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
  • 100g of oysters
  • 18g of flat-leaf parsley
  • 100ml of grapeseed oil
  • 1 lemon
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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