Serves 4
Ingredients
Celeriac cream
1dl cream
1dl court bouillon
100g celeriac
2cl olive oil
Green apple jus
250g Granny Smith apples
5gascorbic acid
8g spinach chlorophylle
Langoustine tartare
10 langoustines
5cl old wine vinegar
4cl nut oil
8g spinach stalks, finely shredded
Lemon coulis
200g lemon
80g sugar
1g star anise
Langoustine rice
4 langoustine
10g corn
3 egg whites
80g puffed rice
1g rosemary, finely chopped
Pastille paste
120g flour 55
1.5dl water
20g egg white
2g salt
Mustard cream
0.5dl whipped cream
10g Fallot mustard
1g gelatine
Decor
30g French caviar
30 chervil springs
50g Mizuna
25g Feuille de Poiret
Granny Smith apples’ stalks
Method
Celeriac cream
Peel and chop the celeriac into large cubes. Sweat the celeriac in olive oil – do not colour. Add the court bouillon and cream. Once cooked blitzthe celeriac until a smooth cream is optained. For every 1kg of celeriac cream, add 10g of soaked geletin.
Green apple jus
Put the apples in a cetrifuge, and add theascorbic acid to avoid them becoming brown. Clarify the jus by heating, but don’t heat above 65°C. Press the juice through a chiffon to remove any impurities. Add the chlorophylle. Stick the apples to the gelatin; for 1 litre of jus add 12g of gelatin.
Langoustine tartare
Chop the langoustines into tartare cubes and season with lemon coulis, vinegar, nut oil, salt and pepper. Mix.
Lemon coulis
Peal the lemons and remove the slices. Add the sugar and star anise, and marinate for 12 hours. Cook on a low heat, mix and blend.
Langoustine rice
De-shell the langoustines and season. Dip them in flour and egg whites, and then in the rice. Fry in oil at170°C. Add a few drops of lemon coulis and scatter with rosemary.
Pastille paste
Mix all the ingredients thoroughly. Spread a layer on a sil-pat, cook in an over for 4 minutes at 190°C.
Cut rectangles of 4cm by 2.5cm, and put on a 2cm wideinox tube, and cook again for 5 minutes at 170°C, until golden.
Mustard cream
Heat the cream until simmering, and add the mustard, cream and gelatin. Pipe onto the croustillant. Cut 3 pieces of apple and add to the mustard.
To serve
Place some celeriac cream on the plate (approx 45g per plate). Leave to cool and add a thin layer of apple jelly.
Add the tartare and then the pastilla full of mustard cream. Add a quenelle of caviar, the spinach stalks and 3 sticks of apple.
Place the fried langoustine on top.
Find out more about Chef Pras .