Ingredients
Langoustines
8 large live langoustines
1 carrot
1 onion
1 leek
1 spring fresh thyme
Green apple jelly
6 Granny Smith apples
2g agar
2g gelling agent
Langoustine emulsion
1 carrot
1 onion
½ leek
1cl white wine
2 sheets gelatine
2 egg whites
Stuffing
1 Granny Smith apple, finely chopped
1 red onion, finely chopped
¼ bunch tarragon
10g barberry
Olive oil
Fleur de sel
Espelette pepper
Meat from peeled langoustine claws
100g caviar d’Aquitaine
Method
Langoustines
Remove the langoustine heads and tails and use to make a court bouillon with the carrot, leek, onion and fresh thyme. Boil the langoustine claws for two minutes and peel hot. Gently peel the raw tails and set aside.
Green apple jelly
Rinse the green apples, then cut into quarters, reserving 400g of juice. Bring the juice to a boil with the two gelling agents, then pour jelly into a 4cm-high receptacle.Once cooled and firm, cut out twelve cylinders, each 5cm in diameter.Then hollow the cylinder centers using a 3cm-diameter cookie cutter.Set aside.
Stuffing
Gradually mix finely diced apple and onion, along with finely chopped tarragon and barberry, to langoustine claw meat, then season.Place stuffing into green apple jelly rings and top off with caviar d’Aquitaine.
Langoustines emulsion
Make a broth using the lobster carcasses, vegetables and white wine, add water to cover.Reduce to 200g of liquid. Once the broth has cooled, strain it and add two softened gelatine sheets and the egg whites.Place in a siphon and gas twice.Refrigerate for at least 6 hours. Roast the langoustines, then arrange ingredients on plates.
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