Langoustines with pearl barley and a pig’s head beignet

by Phil Carnegie
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servings4
2 hours

Ingredients

Pigs head

  • 1 pig's head
  • confit oil
  • plain flour for dusting
  • 1 egg, beaten
  • 1 handful of Panko breadcrumbs
  • vegetable oil

Barley

  • 1 shallot, chopped
  • 1 tbsp of olive oil
  • 160g of pearl barley
  • 45ml of white wine
  • 45ml of Noilly Prat
  • 300ml of chicken stock
  • 1 tbsp of butter
  • 1 handful of Parmesan shavings
  • 1/4 carrot, cut into pieces and blanched
  • 1/4 courgette, cut into pieces and blanched
  • 1/8 celeriac, cut into pieces and blanched
  • salt
  • pepper

Sauce

  • 500ml of shellfish stock
  • 2 tbsp of butter, chilled
  • 1 pinch of cayenne pepper

Langoustines

  • 8 langoustines, peeled
  • 1 knob of butter
  • 16 baby leeks, trimmed

To serve

  • frisée lettuce
  • 1 truffle, shaved

Method

1
First, prepare the pigs head. Cut the mask off the pig’s head and confit in oil for 12 hours (this involves very gently poaching the head in oil). Cool. Pick the meat off the mask and season
  • 1 pig's head
  • confit oil
2
Roll the meat tightly in cling film to make a sausage shape and leave in the fridge to set
3
Once set, remove the cling film and cut into 4cm cylinders, then dust with flour, dip in the egg and then into the Panko crumbs and set aside in the fridge until ready to cook
  • plain flour for dusting
  • 1 egg
  • 1 handful of Panko breadcrumbs
4
Then make the barley. Sweat the shallot in olive oil then add the barley and cook for a minute
  • 1 shallot
  • 1 tbsp of olive oil
  • 160g of pearl barley
5
Deglaze with white wine and Noilly Prat, cook until fully evaporated and then add the chicken stock and cook the barley for 40 minutes until soft
  • 45ml of white wine
  • 45ml of Noilly Prat
  • 300ml of chicken stock
6
For the sauce, reduce the shellfish stock to 100ml then whisk in the cold butter and season with cayenne pepper
  • 500ml of shellfish stock
  • 2 tbsp of butter
  • 1 pinch of cayenne pepper
7
For the langoustines, heat the butter in a frying pan. Season the langoustines and pan fry for approximately 1 minute on each side
  • 8 langoustines
  • 1 knob of butter
8
Deep fry the pig’s head beignet
  • vegetable oil
9
Bring a pan of salted water to the boil and cook the baby leeks very briefly, so that they are tender but still have a bit of bite
  • 16 baby leeks
10
Finish off the pearl barley by adding the Parmesan, blanched vegetable and a little butter and season
  • 1/4 carrot
  • 1/4 courgette
  • 1/8 celeriac
  • 1 tbsp of butter
  • 1 handful of Parmesan shavings
11
Place the barley on to warmed plates; place the baby leeks around the barley and the langoustines on top of the barley along with the pig’s head beignet
12
Drizzle the shellfish butter around. Finish off with some frisée and shaved truffle on top of the beignet
  • frisée lettuce
  • 1 truffle