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Seared langoustine tails with caramelised bacon, apple and vanilla purée, Brazil nuts and pancetta

Seared langoustine tails with caramelised bacon, apple and vanilla purée, Brazil nuts and pancetta

Seared langoustine tails with caramelised bacon, apple and vanilla purée, Brazil nuts and pancetta

PT9H

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1
For the apple and vanilla purée, peel the apples, cut them in half and remove the core. Roughly cut them up into 1cm pieces and place in a solid-based saucepan with the sugar and butter and sauté until soft, then add the vanilla pod and lemon juice
  • 1000g of apple
  • 200g of caster sugar
  • 50g of butter
  • 1 vanilla pod
  • 1 lemon
2
Remove the vanilla pod, scrape out the seeds and place them back in with the apples. Transfer to a food processor and blend until silky smooth
3
For the veal jus, preheat the oven to 180°C/Gas mark 4
4
Place the bones into a high-sided roasting tray and place into the oven until golden brown, around 20 minutes. Remove the bones from the tray and place into a large stock pan
  • 5kg fresh veal bones
5
Peel and chop the vegetables and add them along with the bay leaf to the roasting tray used for the bones
  • 1 onion
  • 1 leek
  • 1 carrot
  • 1 bay leaf
6
Place the pan containing the vegetables onto the heat and stir around until they start to turn brown then add the tomato purée and the wine. Stir this together well and then add to the bones
  • 3 tbsp of tomato purée
  • 750ml of red wine
7
Top the saucepan up until the water just covers the bones and gently bring the stock up to the boil, skimming with a ladle all the time to remove any impurities that float to the top. Gently simmer the stock for 8 hours, skimming all the time
8
Pass the stock through a fine sieve and pour the liquid back into a clean saucepan. Reduce slowly until the liquid is a gravy consistency. Reserve in the fridge (it will keep for 4 to 5 days) or freezer until needed
9
Sauté the pork belly in a medium-hot thick-bottomed pan with a little vegetable oil until golden brown on both sides; add the maple syrup and veal jus followed by the sherry vinegar – mix well together
  • 4 slices of pork belly
  • vegetable oil
  • 2 tsp maple syrup
  • 1 dash of sherry vinegar
10
Make sure the pork belly is well covered in the juice, then set to one side
11
For the sautéed spinach, wilt the spinach in a pan with the butter, salt and lemon juice then also set aside
  • 200g of spinach
  • 1 knob of butter
  • 1 pinch of salt
  • 1/2 lemon
12
For the langoustines, in the same pan add a few drops of vegetable oil. Place the langoustines into the pan and sauté for around 1 minute on each side until light golden brown
  • vegetable oil
  • 12 langoustines
13
Then season, add the lemon juice and butter, and remove from the heat
  • salt
  • pepper
  • 1/2 lemon
  • 50g of butter
14
For the langoustine jus, preheat the oven to 180°C/gas mark 4
15
Place the langoustines into a tray and place into the oven for 30 minutes. Remove from the oven and place the tray onto the heat
  • 1000g of langoustine
16
Peel and chop the vegetables and garlic and add to the tray with the langoustines, thyme and star anise and fry them until the vegetables take on a bit of colour
  • 1 carrot
  • 1 leek
  • 1 garlic clove
  • 2 sprigs of fresh thyme
  • 2 star anise
17
Add the brandy followed by the purée and mix together well. Pour all of this into a stock pan and add the fish stock and the veal jus
  • 100ml of brandy
  • 2 tbsp of tomato purée
  • 950ml of fish stock
18
Bring slowly up to the boil and skim with a ladle to remove any impurities that are on top. Turn the heat down and leave to simmer for 2 hours
19
Pour off the liquid and pass this through a fine sieve into a clean saucepan. Place the pan onto the heat and gently reduce the stock until it resembles the consistency of gravy
20
Pour into a sealed container and either freeze or store in the fridge. It will keep for 3 to 4 days
21
For the herb oil, blanch the herbs in a saucepan of boiling water for 10-15 seconds then remove and immediately immerse in ice-cold water. Remove and wring dry in a cloth
  • 1 bunch of fresh parsley
  • 1 bunch of basil
  • 1 bunch of fresh chervil
22
Place the herbs into a liquidiser with the vegetable oil and salt and blend for 5 minutes. Remove from the blender and pour into a cloth and allow the oil to drip through. Once all the oil has dripped through place into a container in the fridge until required. This will keep for a couple of days
  • 300ml of vegetable oil
  • salt
23
To plate, use a spoon make a drag of the apple and vanilla purée on each serving plate and place a slice of the pork bacon in the centre of that. On top of the pork bacon place a little of the sautéed spinach followed by the langoustines, three on each. Lay across the langoustine a slice of Parma ham and top that with some baby cress
  • 4 slices of Parma ham
  • 2 2/3 handfuls of baby cress
24
Using a truffle slice shave the Brazil nuts all over, drizzle a little herb oil and a few drops of the langoustine jus around the plate and serve straightaway
  • 2 Brazil nuts

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Ingredients

Metric

Imperial

Langoustines

Apple and vanilla purée

Pork bacon

Sautéed spinach

Veal jus

Langoustine jus

Herb oil

To plate

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