Langoustine, Chicken and White Asparagus with Chanterelle and a Langoustine Veloute

For Pea purée

• Blanch peas in boiling salted water then blend with butter and season to taste.
• Pass through sieve and put in squeeze bottle.

For Girolles or chanterelles

• Roast mushrooms in a pan with olive oil and allow to cool.
• Sand samphire and finally dress langoustine veloute and chicken SC.

For White asparagus

• Cook asparagus in butter and sugar emulsion until just cooked and allow to cool.

For Langoustine

• Blanch langoustine for 60 seconds in boiling water
• Then de-shell and remove the vein and allow to cool.

For Chicken wings

• Debone the chicken wings and roast in a hot pan and allow to rest in a warm place.

For Broad beans

• Blanch broad beans in boiling salted water and refresh in a ice bath.
• Then pop them from their shell.

For Samphire

• Blanched and pickled.

For Langoustine veloute

• Slice and roast 300 g shallots.
• Add lemon thyme and white wine and reduce.
• Add 500 ml langoustine stock and reduce to 250 ml then add 250 ml of cream, bring to the boil and strain.
• Add 75 g of lecithin and gently warm up and froth with a bamix.

For Chicken SC

• Roast all the chicken off cuts in a pan, add thyme and 300 g shallots and roast further until shallots are brown, deglaze with sherry vinegar and reduce.
• Then add chicken stock and reduce till thick strain and put in squeeze bottle.

For Assembly

• Put the asparagus, langoustine, girolles and broad beans in a bowl and dress with vinaigrette.
• Crisp up chicken wings in a hot pan.
• Plate the asparagus, langoustine, girolles and broad beans in the middle of the plate, then add the chicken wings.
• Add all the herb