Langoustines with pearl barley and a pig’s head beignet
by Phil Carnegie
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Ingredients
Fresh Meat
1 pig's head
Store Cupboard
confit oil
plain flour for dusting
1 egg, beaten
1 handful of Panko breadcrumbs
300ml of chicken stock
salt
pepper
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
4 tbsp 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