Langoustines with pearl barley and a pig’s head beignet

Name: Langoustines with pearl barley and a pig’s head beignet
Total time: 120 min
Ingredients: 1 pig's head; confit oil; plain flour for dusting; 1 egg, beaten; 1 handful of Panko breadcrumbs (1); vegetable oil; 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; 500ml of shellfish stock; 2 tbsp of butter, chilled; 1 pinch of cayenne pepper; 8 langoustines, peeled; 1 knob of butter; 16 baby leeks, trimmed; frisée lettuce; 1 truffle, shaved

Ingredients

Fresh Meat

1 pig's head

Oils & Vinegars

vegetable oil
1 tbsp of olive oil

Fruit & Vegetables

1 shallot, chopped
1/4 carrot, cut into pieces and blanched
1/4 courgette, cut into pieces and blanched
1/8 celeriac, cut into pieces and blanched
16 baby leeks, trimmed
1 truffle, shaved

Cereals, Grains & Pasta

160g of pearl barley

Beverages

45ml of white wine
45ml of Noilly Prat

Dairy

1 tbsp of butter
2 tbsp of butter, chilled
1 knob of butter

Cheese

1 handful of Parmesan shavings

Fish & Shellfish

500ml of shellfish stock
8 langoustines, peeled

Spices & Dried Herbs

1 pinch of cayenne pepper

Salad & Fresh Herbs

frisée lettuce

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