Serves 4
Ingredients
Langoustines
12 langoustines
2dl olive oil
4dl grapeseedoil
4g liquorice rock
10g sosa liquorice paste
1liquorice powder
Jus
10cl chicken stock
Liquorice rock
Onion purée
100g onion
3g sugar
20g butter
20g beer
Beetroot
8 beetroot cubes4cm x1cm diameter
1dl beetroot juice
40g butter
Salt and pepper
Lime
2cl white balsamic vinegar
Scarletcress
Method
Langoustines
Deshell the tails and take out the intestines. Heat the grapeseed oil ina 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.
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