Chef Cal Byerley of Michelin-starred Pine in Northumberland © Joe Taylor Photography
For the Langoustines
Ingredients
- 8 langoustines
Method
- Tear the langoustine in half above the tail. Save all of the brains and claws for making oils, garum and other sauces.
- Using an elastic band tie two tails together with each tail facing the opposite way to its counterpart, this will help them cook more evenly.
- Steam the tails for one minute at 100°C before submerging them in iced water. Once refreshed carefully remove the shell with your fingers and then the waste pipe down the back of the tails using a set of tweezers.
- Insert metal skewers into the langoustines so that they can be barbecued later.
For the Artichoke Purée
Ingredients
- 500g Jerusalem artichoke
- 150g butter
- table salt
Method
- Start by washing the Jerusalem artichokes in cold water before peeling them. You can save the skins by drying them in a dehydrator for later use. You can fry them for an artichoke crisp, just like a potato crisp.
- With a tray suitable for roasting, place 1cm of water at the bottom before adding the artichokes and covering the top of the tray with tinfoil.
- Roast for 30 minutes and then leave to cool slightly.
- Cut the artichokes in half and carefully scoop out the cooked flesh and place it straight into a blender.
- In a medium-sized pan, heat the butter until it starts to bubble, then begin whisking until it turns a nut brown colour.
- Weigh 100g of the butter and add it to the blender with the artichoke. Blend at full speed for 10 minutes.
- Once blended, season to your liking before passing through a meshed conical sieve.
For the Blackened Pear Sauce
Ingredients
- 5 Conference pears
Method
- Peel the pears, vacuum pack them in a large bag, and leave them in a hot cabinet at 60°C for three months. If cooking at home, the bottom of an AGA range cooker would be a suitable replacement.
- After three months, the pears will be black and caramelised.
- Remove them from the bag and juice them in a fruit juicer.
- Weigh equal parts blackened pear juice, pear vinegar, and sugar into a medium-sized pan and reduce to syrup.
- Pass and cool before serving.
To Assemble
Method
- Cook the langoustines for two minutes above some hot coals whilst rotating them above the heat.
- Glaze the langoustine with a garum made from all of the langoustine brains for extra depth of flavour.
- Spoon some of the artichoke purée onto the plate alongside the langoustine, pouring some of the sauce in between.
- Lastly, finish with a thin slice of cured lardo.
Plating of the Pine langoustine © Joe Taylor Photography
Recipe courtesy of Cal Byerley, Chef-Patron of Michelin-starred Pine in Northumberland
PINE
Vallum Farm, Military Rd
East Wallhouses, Newcastle upon Tyne
NE18 0LL United Kingdom
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