Roasted langoustine with green beans pure, their cookies and veal trotters Recipe
 
 
Recipe type: Seafood
Cuisine: Italian Cuisine
Ingredients
Green bean puree
  • 600 g Raw French green beans
  • 250 g Brunoise button mushroom
  • 75 g Butter
  • 100 g Brunoise of carrot
Truffle Sauce
  • 400 ml Chicken Stock
  • 400 g Chiffonade of white leek
  • 125 g Butter
  • 1 tin Truffle juice - 390 ml
  • 250 g 10 years old Madeira
  • 350 g Red Port
Crab tuile mix
  • 200 grams Beurre noisette
  • 200 grams Flour
  • 200 grams Egg whites
  • 100 grams Crab bisque reduced as syrup
Instructions
Green bean puree
  1. Cook the Green Beans until cooked through.
  2. Refresh in ice-cold water.
  3. Drain the beans and blend in thermo mix.
  4. Pass through a fine sieve.
  5. Re weigh 400 gms of Green Beans.
  6. Cook the brunoise mushroom in butter.
  7. Mix the two vegetables in a pan with the cream and cook until soft.
  8. Allow to cool and mix in the mushroom.
  9. Then mix the brunoise mix and bean purée together.
  10. Season with white pepper, salt and a few drops of lemon juice to give it balance.
Truffle Sauce
  1. Chiffonade the leek and sweat in the butter until translucent, approximately 5 minutes.
  2. Add the hot reduced stock.
  3. Simmer for 2 minutes.
  4. Add the truffle juice and simmer for 2 minutes more.
  5. Blend in the thermo mix on high for a few minutes and pass through the fine chinois.
  6. Flame and reduce the alcohols.
  7. Once both are reduced to heavy syrup, pour into the sauce and blend.
  8. Cool down over ice, whisking to emulsify.
Salad of veal leg
  1. Cook the veal legs in broth.
  2. Once cooked, clean and dress the meat with olive oil, salt, pepper and lemon juice and put in a mold.
  3. Let it cool and cut into small cubes.
  4. Add it to a brunoise of boiled eggs and lightly chopped capers and anchovies.
  5. Season with sherry vinegar, chives and shallot oil.
Crab tuile mix
  1. Preheat oven to 140°C.
  2. With a hand blender, mix the butter and egg whites.
  3. Add the flour a little at a time until smooth.
  4. Add the crab reduction to taste.
  5. Take 100 grams of the above mixture and add 150 grams of maple syrup and mix well.
  6. Spread thinly onto a non-stick mat.
  7. Half of the biscuits need to be sprinkled with coral baking powder.
  8. Bake in the preheated oven until slightly holy in appearance.
Carb salad
  1. Poach a leg of king crab.
  2. Remove the pulp and season with basil, diced celery, diced avocado and a spoon of mayo.
  3. Make a disk the same diameter of the cookies and fill one cookie with the mix.
Langoustine
  1. Remove the shell and pan-fry for a few minutes.
  2. Season and serve.
Assembling
  1. Place the bean purée at the bottom of the plate.
  2. Garnish with 3 cubes of veal foot salad.
  3. Add one crab cookie and a few slices of black truffle.
  4. Fill with herbs and flower, and pour the truffle emulsion.
Recipe by Food'n'chef at https://old.foodnchef.com/langustin-s-krabovym-pechenem-i-salatom-iz-telyachix-nozhek/