Serves 4

 

Ingredients

Langoustines

12 langoustines

2dl olive oil

4dl grapeseed oil

4g liquorice rock

10g sosa liquorice paste

1 liquorice powder

 

Jus

10cl chicken stock

Liquorice rock

 

Onion purée

100g onion

3g sugar

20g butter

20g beer

 

Beetroot

8 beetroot cubes 4cm x 1cm diameter

1dl beetroot juice

40g butter

Salt and pepper 

Lime

2cl white balsamic vinegar

Scarlet cress

 

Method

Langoustines

Deshell the tails and take out the intestines. Heat the grapeseed oil in a saucepan with the liquorice paste. Add the powder and rock of liquorice. In another pan heat the olive oil and seasoned langoustines. Colour on every side. Deglaze with the liquorice oil.

 

Jus

Heat the chicken stock and season with the liquorice.

 

Onion purée

Peel the onions. Place in a pan with the butter and leave to sweat. Add the sugar and allow to caramelise slowly. At the end of cooking, add the beer and allow to evaporate. Mix in a blender, and pass through a sieve. Make mini quinelles decorated with onion tempura.

 

Beetroot

Confit the cubes with the juice and butter. Deglaze with the vinegar and season. Finish with the zest from the lime. Decorate with multi-coloured beetroot pearls and with the scarlet cress.

 

Find out more about Chef Rochedy on his chef profile and visit the property at relaischateaux.com.