Langoustines with Cockles, Mussels, Caviar and "Amandine" PotatoesTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 30 minutes
Cooking time: 30 minutes
Refrigeration time: 15 minutes + 1 hour
Reduction time: 13 minutes
Difficulty: Average
Nutritional values
per 100 g
per portion
Energy:119.9 kcal
Proteins:7.4 g
Fats:4.1 g
Carbohydrate:12 g
Fibers:3 g
Sugar:0.5 g
Cholesterol:41.9 mg
Sodium:217.5 mg
Calcium:134.8 mg
Energy:620 kcal
Proteins:38.1 g
Fats:21.1 g
Carbohydrate:62 g
Fibers:15.3 g
Sugar:2.8 g
Cholesterol:216.8 mg
Sodium:1124.9 mg
Calcium:697.3 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
16
x
40
g
langoustine, scampi or dublin bay prawns
4
amandine potatoes
10
g
freeze dried pepper mixture, blended and sifted
4
sea urchins
300
g
shellfish (mussels and cockles), powdered saffron
300
ml
white wine
1/2
sheet gelatin
1
small fennel bulb with its leaves
1
french shallot
1
clove of garlic
1
bunch of thyme
olive oil
METHOD
Preparing the langoustines- Completely shell the tails of eight langoustines.
- Devein them, place them flat on paper towels and refrigerate for the carpaccio.
- Shell the tails of the remaining langoustines, leaving on the 3 tail fins; devein and keep them in a circular arc by piercing each tail with a toothpick.
- Empty four of the heads and cut them open with scissors to use as garnish. Blanch for one minute and refresh in cold water.
Preparing the sea urchins
- Open the sea urchins with scissors by cutting off the tops, remove the tongues with an espresso spoon, rinse them gently under a drizzle of cold water and set aside in a cool place.
- Wash the sea urchin shells out thoroughly; set aside.
- Wash the shellfish (cockles and mussels) and brush if necessary.
- Set the fennel leaves aside in a cool place.
Preparing the cockles and mussels
- Remove the outer layer from the fennel and thinly slice the rest of the bulb. Do the same with the shallot.
- In a covered pan, cook the garlic, fennel, shallot and thyme with the white wine for 10 minutes. Add the cockles and mussels with a little water or fish stock. Cook until the shellfish open.
- Remove the shellfish from the pan and remove the meat from the shells. Beard the mussels and remove the sand pockets from the cockles.
- Strain the liquid, add the saffron and adjust the seasoning. There should be just enough to fill the sea urchins: approximately 200 ml (3/4 cup).
- Add the gelatin which has soaked in ice water for 10 minutes.
- With an apple corer, cut out a cylinder from the potatoes approximately 1.5 cm in diameter. Cut 12 pieces, each 1 cm long. Hollow out the centre slightly. Cook in salted water and drain.
Preparation one hour before serving
- Into each sea urchin shell place one-quarter of the cockles and mussels and one tongue, pour the cold saffron gelatin mixture over top and let set 1 hour. On top arrange the rest of the tongues and the fennel leaves.
- Cut the langoustines into very thin slices like carpaccio and place them on a sheet of paper greased with olive oil. With a brush, also place some oil on the langoustines, then divide among the cold plates.
- Add a little fleur de sel (fine sea salt) and the sifted pepper. Keep cold.
Presentation
- Season the potatoes with a little olive oil so they shine.
- Divide the caviar in the centre of the plates.
- On a small plate place a sea urchin, the potatoes with caviar and the langoustine garnish. Quickly sear the remaining 8 seasoned langoustines in a skillet, for a maximum of 45 seconds, remove the toothpicks and place them while still warm onto the plates. Serve immediately.
WINE SUGGESTIONS
Pinot Noir
Chardonnay
Riesling
