Langoustine
- 4 XXL Langoustines
Scottish Langoustine, burnt apple, sorrel
Stuart Ralston
1st May 2024
Scottish Langoustine, burnt apple, sorrel
60 min
From Lyla's seasonal menu
Serves 4
Ingredients
Burnt Apple Puree
- 1.5kg Granny Smith Apples
- 40g Tamarind
- Brown Sugar
- Oil
- Cider Vinegar
- Water
Emulsion
- 300g Pomace Oil
- 50g Egg Yolk
- 1tbsp White Wine Vinegar
- Salt
Method
Langoustine
Twist the body off the langoustine, and remove the waste pipe by pulling the middle shell and gently remove the
waste pipe
Freeze the langoustine raw for 2-3 hours, then bring out to fridge to defrost, then peel raw
Wrap the in Katafi pastry fried at 180c for 2.30minutes until golden brown.
Burnt Apple Puree
Chop apples and coat with brown sugar. Bake in the oven at 180c and cook until they caramelise.
Place in Thermomix with tamarind and blend until smooth, adding water and oil.
Once smooth smooth season with salt and cider vinegar.
Emulsion
Emulsify egg yolk and vinegar until pale.
Thread in oil until correct consistency.
Season
To Plate
To plate, add a large dot of apple puree to the plate, top with sorrel leaves
Add a small line of emulsion on plate and top the fried langoustine that’s been dusted in dehydrated
scallop roe
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