Langoustine ravioli, braised orange endive and langoustine jus

Ingredients

Fish & Shellfish

  • 1.5kg langoustines, heads removed and reserved for stock
  • 1000g of langoustine heads, or lobster heads

Fruit & Vegetables

  • 1 onion, peeled and cut into 2cm dice
  • 2 carrots, peeled and cut into 2cm dice
  • 3 celery sticks, cut into 2cm dice
  • 1 bulb of garlic, halved
  • 2 tomatoes
  • 1 orange, juiced

Spices & Dried Herbs

  • 1 tsp fennel seeds
  • 3 star anise

Salad & Fresh Herbs

  • 1 tsp coriander seeds
  • 300g of endive, finely sliced

Beverages

  • 200ml of white wine
  • 50ml of water

Store Cupboard

  • 2l fish stock
  • 35g of caster sugar
  • 2 egg yolks, large
  • 240g of 00 flour
  • 1 pinch of salt

Dairy

  • 50g of unsalted butter
  • 60g of unsalted butter
  • 1/2 egg, beaten

Oils & Vinegars

  • 100ml of olive oil
  • 1 tbsp of sherry vinegar
  • 1 tbsp of olive oil