Langoustine soufflé
For this recipe, we start with a BĂ©chamel sauce in which we replace some of the milk with langoustine fond. This brings a very delicate flavour to this component. Makes 500g. 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.
đœïž Makes 500
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 |
| â | salt and pepper |
Instructions
- 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 BĂ©chamel 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.