GIANT LANGOUSTINE

GIANT LANGOUSTINE COCO BEAN PURÉE AND ONION SOUP

by SAVERIO SBARAGLI

INGREDIENTS Coco bean purée

1kg coco bean / 100g carrots / 50g celery / 3g thyme / 100g onions / 2l chicken stock

Method

Soak the bean in the water around one night. Cook it for 40 minutes in the chicken stock and vegetables. Take out few coco beans for garnish. Continue to cook until it is soft and easy to mash. Remove the beans and then blend it with olive oil. Mix the garnish beans what had cook only 40min mix with some puree , carrot, zucchini chop and some olive oil.

Pickled red onion

800g apple vinegar / 280g brown sugar / 4 garlic cloves / 16 bay leaves / 520g chicken stock / 40g salt / 600g chardonnay / 1 red onion

Method

In a pot, boil all the ingredients together and cool down. Add the red onion slices. Marinade for 1 to 2 days.

Crispy quinoa

Cook the quinoa in the boiling water. Remove and dry in the oven 70C for 2 hours. Deep fry it at 180C until crispy.

Onion consommé

1300g white onions / 500g butter / bay leaf and whole pepper / 5l water

Method

Cut the onions fine julienne and caramelize the onions with butter. In a pot with water, add the bay leaves and pepper. Simmer on slow fire until it tastes like an onion soup. Strain and let it cool overnight.

Onion bouillon

400g code bone / 100g semi tomato confit / 10g thyme / 450g white eggs

Method

Bake the code bone in the oven. Simmer the bouillon together with the code bone, tomato confit and thyme around 2 to 3 hours. Strain and let it cool. When cold, put the whipped egg white inside and mix slowly. Bring to boil.

Finishing

Sear the langoustine without the shell. Heat the bean purée, garnish with the beans and consommé.

Garnish

Mixed herbs, extra virgin olive oil, pickle onions, crispy quinoa and onion consomme on the side.