Langoustine Turban with Spaghetti
- 1 ounce onion (30 g)
- ¾ ounce celery (20 g)
- ¾ ounce shallot (20 g)
- 1½ ounces fennel (40 g)
- 3 1/3 fluid ounces olive oil (100 ml)
- 1 bouquet garni
- 6 3/4 fluid ounces cream (200 ml)
- 1 ounce butter (30 g)
- ½ lemon
- 19 raw langoustines, such as Dublin prawns
- 24 long strands spaghetti
- 1/4 cup olive oil (50 ml)
- 3⁄8 ounce (10 g) chopped truffle + ¾ ounce (20 g) whole truffle
- 1 tablespoon crème fraîche
- 6 tablespoons butter, softened (90 g)
- Kosher salt
- Fine salt
- Freshly ground pepper
Step 1: Langoustines and Spaghetti
Cook the spaghetti for 5 minutes in boiling salted water with a touch of oil. Remove from the heat, and let swell for 1 minute. Cool and drain.
Once the spaghetti has been drained, cover with plastic wrap to prevent it from drying out.
Don’t add any more oil, otherwise the turbans will be impossible to assemble.
Peel the langoustines. Trim both ends so that they are all the same length. Set aside the heads and claws. Make a small incision in the tails to prevent them from shrinking. Lay 16 of the langoustines on a baking sheet, season, and sprinkle with chopped truffle.
Blend the remaining three langoustines with the langoustine trimmings. Season, then incorporate the crème fraiche a little at a time. Pass the resulting purée through a fine drum sieve.
Use a pastry brush to grease four 3 1/8-inch (8-cm)-diameter savarin molds generously with butter. Line the inside with spaghetti strands. Place in the refrigerator for 15 to 30 minutes, or until the butter hardens.
Use a brush to spread a very thin layer of langoustine purée over the spaghetti strands. Fill the space inside with the langoustine tails. Cover the molds with 3 1/8-inch (8-cm)-diameter parchment paper disks, greased with butter.
Be very generous with the butter; it will hold the spaghetti strands in place and make unmolding easier after cooking.
Thinly slice the onion, celery, shallot, and fennel. Sweat the vegetables for 3 minutes in 2 tablespoons (30 ml) of oil. Season with salt. Add the bouquet garni.
Sear the langoustine heads and claws separately with the remaining 4½ tablespoons (70 ml) of the oil. Add them to the vegetables, pour in the cream, and season with salt and coarsely ground pepper. Simmer for 15 minutes and remove from heat.
Let rest for 10 minutes.
Place the savarin molds in the steamer insert of a pot. Cover the pot, and cook for 4 minutes.
Step 2: Plating
Remove the parchment paper, unmold each turban on a plate, and pour a good spoonful of sauce around it. Cut the whole truffle into slices and garnish each turban with thin slices. Serve immediately.
This recipe was originally published in "MY BEST JOËL ROBUCHON" (Éditions Alain Ducasse). See all credits
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