Gastronomixs

Langoustine terrine with vegetables à la Grecque

This month's guest chef is Daniel Humm from Eleven Madison Park*** and NoMad* in New York. Born in Switzerland, this top-class chef has a clear vision and style of cooking that he has developed over many years of experience. His dishes, which are clean, colourful, and full of contrast, are assembled using clearly defined components. He uses seasonal ingredients, particularly vegetables, that remain recognisable and which are prepared and combined to perfection. After many years in Switzerland, he moved to the USA in 2003 where he worked in a variety of top hotels and restaurants. In 2008 he became executive chef at Danny Meyer’s Eleven Madison Park, where he later earned three Michelin stars. In 2011 Daniel bought Eleven Madison Park together with general manager Will Guidara. Here, Daniel combines classic French dishes with modern influences, and often finds inspiration beyond gastronomy, such as in music. Miles Davis is a great source of inspiration throughout the restaurant. Furthermore, Daniel believes it is essential for knowledge to be passed on, not only among chefs but also to the younger generation.

From Eleven Madison Park: The Cookbook by Daniel Humm & Will Guidara, Eleven Madison Park restaurant***, New York.

Langoustine terrine with vegetables à la Grecque

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Ingredients

 

 

olive oil

1

tbsp

fleur de sel

 

 

langoustine claws

32

 

coriander blossoms

8

leaves

celery

32

sprigs

tarragon

1

tbsp

rapeseed oil

1

clove

garlic, minced

1/2

 

shallot, diced (5mm)

1/2

 

fennel bulb, diced (5mm)

120

ml

white wine

240

ml

fish fumet

1/4

tsp

fennel seeds

1/4

tsp

coriander seeds

2

sprigs

tarragon

2

sprigs

dill

1

tsp

saffron

1/8

tsp

xanthan gum (0.3 grams)

1

tbsp

lime juice

2

tsp

salt

 

 

cayenne pepper

1

tbsp

olive oil

1

tsp

white balsamic vinegar

1

tbsp

olive oil

32

 

baby carrots

8

 

baby fennel bulbs

120

ml

white wine

1

tsp

coriander seeds

1/2

tsp

saffron

1/2

tsp

salt

8

 

baby white spring onions

8

 

baby red spring onions

12

sheets

gelatin

45

g

diced (3mm) carrot

45

g

diced (3mm) celery

30

g

diced (3mm) leek greens

1

l

warm Saffron Consommé

1/2

tsp

dill

1

tbsp

salt

 

 

langoustine tails

8

medium

langoustines (just over 455g in total)

1

tbsp

rapeseed oil

 

 

cleaned langoustine heads and shells

1

 

shallot, sliced

1

 

carrot, diced (12mm)

1

stalk

celery, diced (12mm)

1

 

fennel bulb, sliced

1 1/2

tbsp

fennel seeds

120

ml

Pernod

475

ml

white wine

1

l

fish fumet

1

tsp

saffron

3

 

egg whites

10

stems

parsley

1

tbsp

salt

Preparation method: langoustines
  • Bring 4 litres of water to a rolling boil. While the water is heating, place the langoustines in a heatproof container.
  • Pour the boiling water over the langoustines and let stand for 2 minutes.
  • Remove the langoustines from the hot water and remove the tails and claws.
  • Place the tails in the ice bath and return the claws to the hot water.
  • Let the claws stand in the hot water for another minute and then shock in the ice bath.
  • Reserve the langoustine heads for the saffron consommé.
  • When the tails and claws are completely cool, carefully remove the meat from the shells, making sure to keep the meat intact. Reserve the shells for the consommé.
  • Keep the langoustine meat in the refrigerator until ready to make the langoustine terrine.
Preparation method: saffron consommé
  • Heat the oil in a medium saucepan over medium heat. Add the langoustine heads and shells and sweat for 3 minutes.
  • Add the shallot, carrot, celery, and fennel and sweat the vegetables until tender, 5 minutes.
  • Add the fennel seeds and toast for 1 minute.
  • Deglaze the pan with Pernod, reduce by half, and add the white wine. Reduce by half to ensure that all the alcohol is cooked out.
  • Add the fish fumet and saffron and bring to a simmer. Simmer over low heat for 30 minutes, strain through a chinois, and chill over ice.
  • Whisk the egg whites in a mixing bowl until they are foamy.
  • Whisk the whipped whites into the chilled stock, add the parsley stems, transfer the mixture to a tall, narrow pan, and set the pot over medium heat.
  • Bring the mixture to a bare simmer for 5 minutes, being careful not to disturb the egg whites. The egg whites and parsley stems will float to the top, creating a raft. Once the raft has floated to the top, use the edge of a 60ml ladle to carefully scoop out a small piece of the raft, forming a hole in its centre. The hole should be large enough to accommodate the ladle.
  • Baste the raft with the simmering liquid every 5 minutes.
  • When the consommé is clear, after about 30 minutes, ladle the consommé through the hole into a fine-mesh chinois lined with muslin and season with the salt.
  • The consommé should be very clear. Discard the raft and keep the consommé warm.
Preparation method: langoustine terrine
  • Bloom the gelatin by placing the sheets in a bowl of ice water for 10 minutes, until pliable.
  • In the meantime, bring a large pan of salted water to the boil and add the carrot. Cook for 2 minutes, until tender.
  • Transfer to a bowl of ice water.
  • Repeat with the celery and leek. Drain.
  • Squeeze the excess moisture from the gelatin and dissolve the gelatin in the saffron consommé. Add the carrot, celery, leek, and dill and season with the salt.
  • Stir the liquid over ice until the gelatin begins to set slightly, causing the vegetables to suspend in the liquid.
  • Pour into a 1l triangle terrine mould lined with plastic wrap. Fill the mould three quarters of the way full.
  • Add the cooked langoustine, belly side up.
  • Fill the mould with the remaining gelée and allow to set in the refrigerator for 4 hours. Store in the refrigerator until ready to slice.
Preparation method: vegetables à la Grecque
  • Heat the olive oil in a medium sauté pan over medium heat, add the baby carrots and the baby fennel, and gently sauté for 2 minutes.
  • Add 2 tablespoons of the wine and the coriander and saffron and gently simmer the carrots and the fennel, adding more wine as needed so that the pan does not dry out completely.
  • Simmer the vegetables until they are tender but still crunchy, about 10 to 15 minutes in total. Season with the salt.
  • Chill the vegetables in the cooking liquid until ready to serve.
  • Bring a pan of salted water to the boil. Add the white and red spring onions, cooking for 2 minutes, until just tender.
  • Transfer to a bowl of ice water and, once cold, drain.
  • Toss them with the carrots and fennel for a few seconds to combine.
Preparation method: escabeche vinaigrette
  • Heat the rapeseed oil in a medium saucepan over medium heat. Add the garlic, shallot, and fennel, and sweat until translucent.
  • Add the wine and reduce by half, making sure the alcohol is cooked out.
  • Add the fish fumet, fennel seeds, coriander seeds, tarragon, dill, and saffron, and reduce to 80ml .
  • Strain through a fine-mesh chinois into a medium bowl.
  • Add the xanthan gum and whisk until dissolved.
  • Season with the lime juice, salt, and cayenne.
  • Reserve in the refrigerator. When ready to serve, stir in the olive oil and vinegar.
Finishing and presentation
  • Slice three pieces of the langoustine terrine with a knife and place the slices on a plate. Brush with the olive oil and season with fleur de sel.
  • Dress the claws in 1 tablespoon of the vinaigrette and place them around the terrine slices.
  • Sauce with 1 teaspoon of the vinaigrette and finish with the vegetables à la Grecque, four coriander blossoms, a celery leaf, and four sprigs of tarragon. Repeat with the remaining ingredients, to serve 8.

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