Liver, langoustine, beetroot, wheat, hazelnut
Langoustine Tartar
Remove the shell of fresh langoustines (18 to 20 pieces in 1 kilo). Next, cut in two and remove the intestinal tract. Put in a bowl and add white pepper, white soy sauce and lime zest. Place the marinated langoustines next to each other in a plastic container. Put the plastic container in the freezer at -9 °C. Cut the frozen langoustines with the cutting machine. Lay the sliced langoustines out on a cutting board and using a cutting ring with a 3.5 cm diameter, cut out shapes.
Beetroot vinaigrette
Ingredients
225 g beetroot juice // 0.6 g xanthan gum // 60 g merlot vinegar // 15 g soya sauce // 50 g olive oil // 20 g hazelnut oil
Preparation
Mix the beetroot juice with the xanthan gum. Vacuum pack ensuring all the air bubbles are removed. Add the merlot vinegar and the soya sauce. Sieve the whole and mix with the olive oil and the hazelnut oil.
Cereal bar kamut, linseed
Ingredients
150 g kamut // 50 g linseed // 75 g palatinose // 20 g alcohol vinegar // 10 g soya sauce
Preparation
Boil the kamut for 2 hours, drain and leave to dry in an easydry for 24hrs. Pop the dried kamut in groundnut oil at 200 °C. Pop the linseed briefly in a pan with olive oil and a lid. Briefly mix the kamut and the linseed in a thermomix. Bring the palatinose, alcohol vinegar and soya sauce to the boil. Add the mixture. Bake in rectangular mats in the oven at 130 °C for 13 min.
Chicken liver parfait
Ingredients
400g shallot // 1.6 kg butter // 70 g nitrate salt // 400 g chicken liver // 960 g eggs // 600 g Madeira // 300g white port // 600 g red port // 200 g cognac // 2 bay leaves
Preparation
Finely slice the shallots and submerge in the Madeira, white port, red port and cognac. Bring to the boil and let it completely boil dry. Place the eggs, chicken livers, shallots and bay leaf vacuum in a Roner at 50 °C. Melt butter. Blend the eggs, chicken livers and shallots in a thermomix, add salt and then thicken with melted butter. Sieve the mixture and pour into a mould. Bake au bain-marie at 90 °C for 1 hour and 15 minutes.
Sea urchin cream
Ingredients
50 g sea urchin // 100 g mayonnaise // white soya sauce // grated lime // white pepper
Preparation
Rinse the sea urchins well and leave to drain. Add grated lime, white pepper and white soy sauce. Mix with mayonnaise and a pinch of xanthan gum. Pass through a fine sieve.
Recipe: Peter Goossens
