Roasted langoustines, oyster purée, celery, and horseradish
- Starter
- challenging
- 4
- 1 hour 15 minutes, plus cooling
PT1H15M
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.
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Ingredients
Metric
Imperial
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
Horseradish foam
- 11g of horseradish, grated
- 100ml of milk
- 200ml of whipping cream
- salt
To plate
Equipment
- Vacuum bags
- Chamber sealer
- Juicer
- Piping bag 1-2cm nozzle
- Siphon bottle or cream whipper
- Charges
- Blender
Method
1
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
2
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
3
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
4
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
5
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
6
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
7
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
8
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
9
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
10
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)
11
Siphon the horseradish foam in dots over the plates then garnish with the celery leaves
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Roasted langoustines, oyster purée, celery, and horseradish
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© Great British Chefs 2019