Langoustine, Chicken and White Asparagus with Chanterelle and a Langoustine Veloute
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Gourmet seafood and chicken recipe by the South African chef Peter John Vadas: a creative dish with many flavours
30 March, 2012
ingredients
Pea Purée
2.5 Kg
Chanterelle Mushrooms
2 Kg, small, or Girolles
Asparagus
180 g, white
Langoustines
180 g, small
Chicken wings
180 g
Broad Beans
180 g pods
Langoustine Broth
500 ml
Samphire
1 Kg
Red Shiso
180 g, sprigs
Pea shoots
180 g, sprigs
Chervil
180 g, sprigs
Soy Lecithin
75 g
Butter
As needed
Olive oil
As needed
Salt
To taste
Sugar
To taste
White Wine
As needed
Thyme
To taste
Cream
250 ml
Sherry vinegar
To taste
Vinaigrette
To taste
Shallots
300 g
Potatoes
Potatoes
Preparation
Pea purée
Blanch peas in boiling salted water then blend with butter and season to taste.
Pass through sieve and put in squeeze bottle.
Girolles or chanterelles
Roast mushrooms in a pan with olive oil and allow to cool.
White asparagus
Cook asparagus in butter and sugar emulsion until just cooked and allow to cool.
Langoustine
Blanch langoustine for 60 seconds in boiling water, then de-shell and remove the vein and allow to cool.
Chicken wings
Debone the chicken wings and roast in a hot pan and allow to rest in a warm place.
Broad beans
Blanch broad beans in boiling salted water and refresh in a ice bath.
Then pop them from their shell.
Samphire
Blanched and pickled.
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.
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.
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 herbs and samphire and finally dress langoustine veloute and chicken SC.
Step 01
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.
Step 02
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.
Step 03
For White asparagus
- Cook asparagus in butter and sugar emulsion until just cooked and allow to cool.
Step 04
For Langoustine
- Blanch langoustine for 60 seconds in boiling water
- Then de-shell and remove the vein and allow to cool.
Step 05
For Chicken wings
- Debone the chicken wings and roast in a hot pan and allow to rest in a warm place.
Step 06
For Broad beans
- Blanch broad beans in boiling salted water and refresh in a ice bath.
- Then pop them from their shell.
Step 07
For Samphire
- Blanched and pickled.
Step 08
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.
Step 09
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.
Step 10
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
