Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Langoustine au lard, poussespinach, veal marrowbone fritter, langoustine jus

11 September 2006
Langoustine au lard, poussespinach, veal marrowbone fritter, langoustine jus

INGREDIENTS

(serves one)

2 langoustines
1 slice (2mm thick) of Parma ham fat (lardo)
Szechuan peppercorns
25g pousse spinach
10g wild rocket
Shaved Parmesan
Toasted pine nuts
30ml langoustine jus

For the vealmarrowbone fritter 50g marrowbone
20g breadcrumbs
1 egg yolk
1tbs soft herbs, chopped
1tsp grated lemon rind
Seasoning

METHOD

Shell and de-vein langoustines, using the shells to make a shellfish jus (flavoured with star anise, Szechuan peppercorns, dry-roasted coriander seeds, lemon juice and olive oil).

Blend together all the ingredients for the marrowbone fritter to form a paste and then mould to make a fritter shape. Pan-fry in a non-stick pan till cooked rare.

Wrap langoustines in Parma ham fat (lardo), which acts as a basting agent to the dish, and chill in fridge till set. Dry-fry langoustines in a dry, non-stick panon a high heat for about two minutes. Season with dry-roasted, freshly-grounded Szechuan peppercorns. Rest for one minute. Sauté spinach and rocket until lightly wilted. Drain, plate and season. Place langoustine on plate with fritter, add a few shavings of Parmesan and some toasted pine nuts. Drizzle shellfish jus around plate and finish with chervil.

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