Roasted Langoustines Recipe - Great British Chefs

With wonderfully piquant horseradish and the subtle tastes of celery, this langoustines recipe by Adam Simmonds uses a purée of oysters for an additional taste of the sea. Take time to prepare the steps for this recipe throughout the day to avoid last minute panics.

Ingredients

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Langoustines

20 langoustines, head, tail and etralia pipe removed
5ml of olive oil
salt

Oyster purée

100g of oysters, opened, juices strained and reserved
18g of flat-leaf parsley, rinsed and roughly chopped
100ml of grapeseed oil
1 lemon, juiced

Oysters

2 oysters

Celery slice

20g of celery
15ml of celery essence

Celery gel

180g of celery, trimmed and washed
8g of ultratex
salt

Horseradish foam

11g of horseradish, grated
100ml of milk
200ml of whipping cream
salt

To plate

micro celery leaves

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Vacuum bags
Chamber sealer
Juicer
Piping bag 1-2cm nozzle
Siphon bottle or cream whipper
Charges
Blender

Begin with the celery slices. Peel and wash the celery making sure all the strings are removed. Cut into thin slices. Place in a vacuum bag, add the celery essence and seal in a chamber sealer to compress. Set aside in the bag until ready to serve

20g of celery
15ml of celery essence

To make the celery gel, use a juicer to extract the juice from the celery then weigh out 125g into a clean bowl (discard any extra). Sprinkle in the ultratex and whisk together until fully incorporated. Season with a little salt and transfer to a piping bag. Chill until ready to serve

180g of celery, trimmed and washed
8g of ultratex
salt

For the horseradish foam, bring the cream and milk up to the boil in a small pan then remove from the heat. Mix in the grated horseradish and allow to cool

200ml of whipping cream
100ml of milk
11g of horseradish, grated

Strain the cream through a sieve and season to taste. Transfer the mixture to a 500ml siphon gun, turn upside down and charge once. Reserve until ready to serve

salt

For the oyster purée, rinse the oysters then place in a blender with the parsley and whizz together. Add the oil slowly to emulsify as for a mayonnaise. If too thick add a little of the reserved oyster juice

100g of oysters, opened, juices strained and reserved
18g of flat-leaf parsley, rinsed and roughly chopped
100ml of grapeseed oil

Taste the resulting purée and season with a squeeze of lemon juice. Transfer the mixture to a piping bag and reserve in the fridge until ready to serve

1 lemon, juiced

Take the whole oysters and open the shells. Drain off any juice and rinse the oysters. Slice the meat thinly and reserve in the fridge until ready to serve

2 oysters

To cook the langoustines, bring a pan of water to the boil over a medium heat. Blanch the langoustines for just 5 seconds then refresh immediately in a bowl of of iced water. Drain and remove the shells by pinching them from top to bottom then peel the shell away from the flesh

20 langoustines

Place a frying pan over a medium heat, add the oil and quickly fry the langoustines until cooked through but without allowing them to brown. Season with a little salt to taste

5ml of olive oil
salt

To serve, dot the oyster purée and celery purée over each serving plate. Add the slices of oyster and the fried langoustines, followed by the compressed celery slices (removed from the vacuum bag)

Siphon the horseradish foam in dots over the plates then garnish with the celery leaves

micro celery leaves

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Adam Simmonds

Beneath the surface of Adam Simmond’s dishes is highly original, thoughtful cooking.

Roasted langoustines, oyster purée, celery, and horseradish

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