Langoustines with peas and mandarin

PT45M

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Ingredients

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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
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
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
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