Langoustines with pearl barley and a pig’s head beignet

Ingredients

Fresh Meat

  • 1 pig's head

Store Cupboard

  • confit oil
  • plain flour for dusting
  • 1 egg, beaten
  • 1 handful of Panko breadcrumbs (1)
  • 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

  • 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