Chef David Berggren from Aveqia restaurant in London has shared on the Transun website this langoustine with smoked potato puree and soured cream recipe which is ideal for the better weather.
We were asked to take on the challenge of recreating the recipe and then write about it.
If you decide to create the recipe use hashtag #TransunFoodie so we can take a peek at your progress.
Langoustine, Potato Puree and Soured Cream
Recipe: Langoustine with Potato puree and Soured Cream
Ingredients
- ingredients listed below
Instructions
- Barigoule
- 50ml Olive Oil
- 1pcs Carrot
- 1pcs Brown Onion
- 3 Garlic cloves
- 2 Bay leaves
- 2 sprigs Thyme
- 1 tablespoon Fennel seeds
- 100ml White wine
- 100ml White wine vinegar
- 200ml Water
- 1 Lemon (in halves)
- 5 Small parsley roots
- 300g Fennel
- Peel the carrot, onion and garlic and chop into smaller pieces. Fry them in the olive oil together with the bay leaves, fennel seeds and thyme for about 3 minutes. Add all the fluids and the halved lemon. Season with salt and pepper. Split the parsley root and fennel lengthwise. Simmer in the broth for 20-30 minutes, until soft. Allow to cool in the broth.
- Smoked potato puree
- 300g Potatoes
- 50g Butter
- 100g Crème fraiche
- Peel the potatoes and boil them gently in salted water until soft. Remove the water and pass the potatoes through a sieve. Add the butter with a spatula and add crème fraiche until you have achieved a smooth and creamy texture. Add salt to taste. Smoke according to instruction.
- Langoustine broth
- Shells from the langoustine
- 300 ml Barigoule liquid
- 5pc Red cherry tomatoes
- Roast the langoustine shells in the oven for approximately 5 min at 150°. Place in a saucepan with halved tomatoes and strain the Barigoule liquid into the pan. Bring to the boil and steep for 5 minutes. Strain into a clean saucepan. Add salt and pepper to taste.
- Champagne cream
- 200ml Double cream
- 2 tablespoon White wine vinegar
- Mix vinegar and double cream, add salt and freshly ground black pepper to taste. Let steep for 5 minutes, then whisk lightly. Cool until serving.
- Other
- 10 Langoustines
- 100ml Panko
- 100g Butter
- 10cm Leek (the white part)
- 2 tablespoon Leek ashes
- Shell the langoustines according to instruction, place in fridge. Slice the leek so all guests get one slice each, steam for 5 minutes. Warm leek with parsley root and fennel in the oven with some Barigoule liquid. Bread the backs of langoustines with panko, fry gently in browed butter on the back only. Remove tails from the raw shrimp. Garnish with leek ash over the top.
Langoustine, Potato Puree and Soured Cream
This dish is completly different from what we would normally cook, so looked forward to the challenge. I was a bit scared with the amount of stages to be completed, again I tend to try and make quick and simple dishes. However, the challenge was accepted.
Every step was simple, apart from smoking the potato, so in true lazy fashion - we skipped that! The leek ash was another new bit. I'd never heard of this so a bit of googling and found this, which sorted that stage out.
Verdict? A lot of effort, but at the end you get a light summer meal which uses some delicious seafood. I'd love to try the champagne cream with some salmon and dill.
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