Roasted langoustines, oyster purée, celery, and horseradish

by Adam Simmonds
Return to Recipe
Print

Ingredients

Fish & Shellfish

  • 20 langoustines, head, tail and etralia pipe removed
  • 100g of oysters, opened, juices strained and reserved
  • 2 oysters

Oils & Vinegars

  • 5ml of olive oil
  • 100ml of grapeseed oil

Store Cupboard

  • salt
  • salt
  • 11g of horseradish, grated
  • salt

Salad & Fresh Herbs

  • 18g of flat-leaf parsley, rinsed and roughly chopped
  • micro celery leaves

Fruit & Vegetables

  • 1 lemon, juiced
  • 20g of celery
  • 180g of celery, trimmed and washed

Speciality Ingredients

  • 15ml of celery essence
  • 8g of ultratex

Dairy

  • 100ml of milk
  • 200ml of whipping cream