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Langoustines with peas and mandarin
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Langoustines, also known as scampi and Dublin Bay prawns, are prized for their firm and sweet flesh. Giancarlo Perbellini creates an elegant starter balancing the flavour of the langoustine with the freshness of peas and the zing of mandarin.
First published in 2015
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Ingredients
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Imperial
Langoustines
- 4 langoustines, each weighing 300–350g, peeled and deveined
- 500g of mandarin juice
- 300g of peas
- 30g of unsalted butter
- 100ml of chicken stock
- 1 handful of pea shoots
- salt
- pepper
SAVE RECIPE
Method
1
To begin, blanch the peas in boiling water. Add 200g of the blanched peas to a blender with a splash of the blanching water, the butter and a pinch of salt
- 200g of peas
- 30g of unsalted butter
2
Blitz to a smooth purée, then pass through a sieve. Chill until needed
3
Peel the other 100g of peas and cut in half. Set aside until ready to serve
- 100g of peas
4
In a small saucepan, reduce the mandarin juice to the consistency of a glaze and set aside
- 500g of mandarin juice
5
In a medium saucepan, reduce the chicken stock to a sauce consistency, then stir in the peas and 1/2tbsp of the pea purée
- 100ml of chicken stock
6
Bring a large saucepan of salted water to the boil and blanch the langoustines for 1 minute. Drain and season with salt and pepper
- 4 langoustines, each weighing 300–350g, peeled and deveined
7
To plate, brush the mandarin reduction onto the plate and add a spoonful of the pea and purée mixture. Place the langoustine on top and dot remaining pea purée around the plate. Garnish with pea shoots and serve
- 1 handful of pea shoots
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