MÉTHODE
For the langoustine:
1.Separate tail from the head and remove the intestinal tract .
2.Bring water to the rapid boil and blanch tails for 15 seconds. Refresh in ice water.
3.When cold very carefully peel the shells and reserve the tails for later use.
4.Remove the head matter and smash all the bones (claws, heads and tail shells) and reserve for bisque.
For the Bisque:
5.In a heavy based pan add the olive oil, heat gently and sweat off the finally chopped onions, tomatoes, lemongrass and ginger.
6.Cook gently and slowly until completely soft, but no colour, for about 15 minutes.
7.Stir in tomato puree and cook it out for extra 5 minutes.
8.In the meant time roast langoustine bones till lightly coloured and aromatic.
9.When tomato mixture is ready, liquidise in the blender till smooth and return to the pan.
10.In a separate pan boil the wine, then add the cream and stock and bring back to the boil.
11.When boiling add roasted bones and cook for a further 20 minutes.
12.Pass through the fine sieve, pressing out all the juices.
13.Finish with cognac, lemon juice and butter. Taste and check the seasoning and chill.
For the Brioch:
14.Remove crust from the brioche loafs and cut into 1cm thick slices.
15.Wisk the bisque, whole eggs and salt to form custard.
16.Arrange layers of brioche covered with custard in baking dish 10cm by 15cm.
17.Repeat the process with all layers. (make sure there is plenty of custard as it will be absorbed by the brioche).
18.Cling film and leave in the fridge to soak for 12-24 hours.
19.When ready press it firmly and wrap tightly in plenty of cling film.
20.Steam at 100C for 2 hours.
21.When ready remove the Clingfilm, place some paper towel on top and press well in the fridge till cold (minimum 12 hours)
For the Thai shallots:
22.Peel Thai shallots, keep the tip and the root on.
23.Cook them in boiling water for about 3 minutes until ¾ cooked.
24.In the meantime bring water, vinegar, sugar, star anise, thyme and garlic to the boil.
25.Put in the shallots to the pickle liquor and leave for at least 24 hours.
For the lemon grass oil:
26.In a blender, blitz lemongrass, kaffir lime leaves and lime zest.
27.Place the aromatic mixture into a pan with the rapeseed oil and warm to 60C.
28.Keep it at 60 dgr for 3 hours to infuse.
29.When ready pass the oil through the fine sieve and finish with lime juice and salt.
For the Granny Smith Apple puree:
30.Peel apples and cut out 12 balls with medium size parisienne scoop.
31.Keep all the trimmings, remove the core and souse vide with 50g of lemongrass oil then steam at 100C till soft.
32.Meanwhile compress apple balls with little lemongrass oil in the souse vide machine on tightest setting. Repeat 3 times. Steam for 3 minutes and chill.
33.When apple trimmings are completely soft, almost mushy, liquidise to smooth puree.
34.Remove any root and black bits from monk’s beard and set aside.
To present:
35.To complete the dish cut langoustine pudding into 12 even 1.5cm cubes.
36.Fry the cubes gently in non-stick pan till golden brown and then place on a silicon paper on a baking tray.
37.Season the langoustine tails lightly with salt and lemongrass oil and bake in the oven at 180C for 3 minutes till just cooked.
38.Top each cube of pudding with a langoustine tail and sit them neatly.
39.Dress plate with dots of apple puree and bisque then top up each apple ball with plenty of Attilus caviar and place on the plate.
40.Put some additional caviar dots on the plate together with three Thai shallots.
41.Finish the plate presentation with quickly blanched monk’s beard.
