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
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
200g full fat milk
50g single cream
75 g Parmesan
Pepper and salt to taste
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.
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.
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.
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.
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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