Ingredients

Quenelles

130 g sea bass meat

300 g langoustine meat

8 g salt

100 g butter

1 egg white

240 g single cream

Pepper and Espelette chilli pepper to taste

 

Crayfish jus

1 kg langoustine heads and pincers

3 onions, finely diced

3 carrots, diced

3 fennel bulbs, diced

5 tomatoes, diced

100 g tomato concentrate

Garlic, thyme, Cognac to taste

 

Parmesan emulsion

200g full fat milk

50g single cream

75 g Parmesan

Pepper and salt to taste

 

Method

Quenelles 

Purée the sea bass and langoustine meats together with the butter, salt, egg white and cream. Season with pepper and chilli. Using a spoon, form the paste into quenelles. Chill.

 

Crayfish jus

Brown the langoustine heads in olive oil in a rondeau pan. Add a knob of butter, the garlic and thyme. Cook for 5 minutes. Add the diced vegetables and allow to sweat. Mix in the tomato concentrate and cook for a further 5 minutes, stirring constantly. Flambé with Cognac. Add sufficient water to cover and cook over a gentle heat for 45 minutes. Pass through a sieve and reduce until the desired consistency is achieved. Thicken the sauce with butter and season with Tabasco, lemon juice, salt and pepper.

 

Parmesan emulsion

Heat the milk and the cream together, then add the Parmesan and allow to infuse for 20 minutes. Cover with cling film. Pass through a fine mesh chinois, season and keep warm.

 

Braised mushrooms

Melt the butter in a sauté pan and cook the shallots over a gentle heat. Add the girolles and cook. Fry the cèpes in a little oil in a pan until brown. Add a knob of butter. Snip half a bunch of chives. Add to the girolles with the cèpes and season with salt and pepper. Set aside.


To serve

Melt a knob of butter in a pan, together with the garlic clove and a sprig of thyme. Season the langoustine on both sides. Sear skin-side down only and set aside. Cook the langoustine quenelles in the oven for 8 minutes at 155°C. In a shallow dish, spoon in a generous portion of braised mushrooms and top with a quenelle. Place the seared langoustine on top of the quenelle, coat with langoustine jus and add a few drops of Parmesan emulsion.

 

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