Gastronomixs

Langoustine soufflé

For this recipe, we start with a Béchamel sauce in which we replace some of the milk with langoustine fond. This brings a very delicate flavour to this component. 

Makes 500g.

Langoustine soufflé

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Ingredients

15

g

butter

20

g

onions, minced

15

g

flour

150

g

langoustine fond

100

g

milk

400

g

langoustines

200

g

eggs

100

g

egg whites

20

g

butter

As needed:

 

salt and pepper

Preparation method

  • Melt the butter in the pan; add the finely diced onion and fry gently.
  • Add the flour and allow the roux to thicken.
  • Add the langoustine fond and milk and bring to the boil. Simmer for 15 minutes.
  • Strain the Béchamel sauce and cool.
  • Clean the langoustines and put the tail meat in a cutter or blender; process quickly on high speed. Do not warm.
  • Fold the Béchamel sauce, egg and langoustine purée together with a spatula in a metal bowl over ice.
  • Pass the mixture through an ultra-fine sieve.
  • Beat the egg whites with a pinch of salt until stiff.
  • Combine the mixture, a little bit at a time, with the egg whites, and transfer to a piping bag.
  • Pipe into buttered soufflé dishes and bake in a 200°C non-convection oven for about 25 minutes.

Serving suggestions

  • As an amuse-bouche, e.g. with ocean greens such as sea lavender or samphire.
  • As a component in a hot starter.
  • As a component in a dish, e.g. with papaya.

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