Pan seared langoustine tails, prawn ceviche, carrot puree, samphire sauce + lime and mint dust

Fish challenge

Ingredients


  • langoustine
  • • 2 fresh langoustine tails
  • • 1 tbsp olive oil
  • • 1 tbsp butter
  • • pinch of salt
  • • crack of pepper
  • ceviche
  • • 2 fresh prawns
  • • juice ½ lemon
  • • ½ red onion
  • • 1 medium chilli
  • • 2 sweet peppers
  • • 3 cherry tomatoes
  • • 1 tsp sugar
  • carrot puree
  • • 3 carrots
  • • 1tbsp butter
  • dust
  • • 1 tsp dried mint
  • • ???
  • sauce:
  • • 100ml wine
  • • 150ml cream
  • • 1 tbsp vanilla bean paste
  • • 100ml fish stock
  • samphire
  • • 100g samphire
  • • 1tbsp butter
  • • 1 tsp lime juice

Method

  1. For the dust blitz the leaves until fine + set aside
  2. For the ceviche, dice the vegetables and add to the juice and sugar
  3. Dice the prawns and add to the mix 10 minutes before??
  4. For the puree, finely slice the carrots, boil in water (enough to cover carrots) for 8-12 mins until tender
  5. Add the blender with butter + blitz until smooth
  6. For the sauce, reduce wine to ½ volume, add fish stock, reduce by ½, add cream, reduce by half, add vanilla, season + blend just before plating for foaming effect
  7. For the sweet potato, grate the beetroot into a pot
  8. Add the orange juice, lemongrass and ginger. Bring to boil, let cool and infuse for 20 mins
  9. Strain through a sieve + poach small cubes of sweet potato for 10 mins or until tender
  10. Remove and keep warm until serving
  11. For the samphire, beet the butter in a pan until foaming
  12. Add the samphire and stir until slightly tender
  13. Add lime juice and remove onto kitchen paper before plating
  14. Season the langoustine, heat the oil in a pan until hot
  15. Add the langoustine tails and ?? for 1 minute until slightly colourful
  16. Remove and keep warm for plating
  17. Plating:
  18. Place the puree in a squeezy bottle or piping bag
  19. Pipe an S shape on plate
  20. On each side of the S place a ring of samphire by placing it in a pastry cutter of chefs rings
  21. Top each head of samphire with a langoustine tail
  22. Top end tail with a spoon of aerated sauce
  23. Dot 3 cubes of sweet potato along the puree
  24. Place a quenelles of ceviche on each side in the centre of the plate
  25. Dust the whole plate lighlty with the dust


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