Langoustine Tempura with Mashed Potatoes and Quick-Sautéed Vegetable Slivers
- 4 large royal spiny langoustines
- 3 1/2 ounces rice flour (100 g)
- 1 egg yolk
- cold water
- 3 quarts grapeseed oil (3 l)
- 12 parsley leaves, fried
- 12 slices oven-roasted tomatoes
- fleur de sel
- 4 teaspoons cooking olive oil (2 cl)
Mashed Potatoes and Vegetables
- 4 large mountain potatoes
- 3 1/2 fluid ounces light chicken stock (10 cl)
- 3 1/2 fluid ounces olive oil (10 cl)
- fresh herbs (chives, chervil, flat-leaf parsley, basil)
- 2 asparagus
- 1 fennel bulb
- 2 carrots, with leaves
- 2 turnips
- 2 ounces baby broad beans, shelled (60 g)
- 2 small purple artichokes
- 1 lemon
Quick Shrimp Jus
- 2 pounds shrimp (1 kg)
- 2 3/4 fluid ounces light chicken stock (8 cl)
- 2 tablespoons extra-virgin olive oil (3 cl)
- 1 lemon
- 3/4 ounce coarsely ground Sarawak black pepper (20 g)
- 1 Menton lemon
- 10 white cardamom pods
- 15 black Sarawak peppercorns
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Step 1: Langoustines
Pour the rice flour into a bowl, and make a well. Add the egg and some ice water, and stir until the batter is smooth and even.
Separate the heads of the langoustines from the tails, and shell the latter leaving the last two rings of shell attached.
Toss the langoustines in the tempura batter and plunge in 355°F (180°C) hot oil. Cook until just lightly golden, and season with fleur de sel.
Step 2: Mashed Potatoes and Vegetables
Remove the outer skin from the fennel, and cut into thin shavings.
Peel the asparagus, and wash in cold water.
Cut the asparagus 2 1/4 inches (6 cm) from the tips, then finely slice them lengthwise to obtain ribbons. Julienne the rest.
Peel the baby broad beans. Peel and slice the artichokes.
Peel the carrots and turnips. Finely julienne the carrots, and slice the turnips.
Sauté all the vegetables in olive oil in a hot frying pan, without browning, and season with salt, pepper, lemon juice, and olive oil.
Wash the potatoes, and cook them unpeeled in boiling water.
When cooked, peel and mash with a fork over a double-boiler.
Stir 2 3/4 fluid ounces (8 cl) olive oil into the mashed potatoes, followed by the light chicken stock, to get a smooth mixture with a strong olive oil flavor.
Add the chopped chives, the stalked chervil, the chopped flat-leaf parsley, and the green basil, cut into chiffonade.
Step 3: Quick Shrimp Jus
Sauté the shrimp in a drizzle of oil in a very hot pan. Pour in the chicken stock, bring to a boil, then add the extra-virgin olive oil, a dash of lemon juice, and the coarsely ground Sarawak pepper.
Blend in a high speed blender to get a smooth mixture without any lumps, and filter through a fine-meshed chinois.
Step 4: Spice Mix
Peel the lemon, finely mince the rind, and dry in a drying oven. Crush the pepper and the cardamom, and mix all three ingredients together.
Step 5: Plating
Place the mashed potatoes in the center of the plates, and top with the vegetables and the langoustines. Season with the spice mix, and drizzle with the shrimp jus. Serve immediately.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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