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Pasta riso with langoustines and caviar

Difficulty facile
Cooking time 10 minutes
Preparation and rest 20 minutes
Riso de pâtes aux langoustines et caviar

Recipe for 6 people

Ingredients

Ingrédients cuisson des Langoustines

  • 90 g Riso Précuit
  • 100 g Cebette thai (Botte)
  • 30 g Mascarpone
  • 35 g Consommé de Langoustine
  • 1 g Sel fin
  • 1 g Poivre
  • 2 g Citron confit
  • 15 g Gingembre rose
  • 210 g Queue de langoustine
  • 10 g Beurre
  • 1 g Sel
  • 30 g Emulsion consommé Thé
  • 5 g Beurre
  • Caviar
  • 33 g Mesclun d'herbe

Ingrédients cuisson riso de pâtes :

  • 500 g pâte riso
  • 70 g oignon
  • 30 g huile de pépins
  • 1 g fond blanc
  • 1 g sel
  • 1 g poivre blanc grains

Ingrédients émulsion au thé noir

  • 1 kg tête de langoustines
  • 1 boîte coriandre
  • 150 g fenouil bulbe
  • 20 g ail
  • 150 g poireaux
  • 40 g huile grignon
  • 20 g gingembre frais
  • 20 g citronelle bâton
  • 2 l eau
  • 30 g Thé Noir Shangrilla

Make this recipe with :

Shangrilla tea

19,80 €
Thé Shangrilla

Ossetra caviar from Aquitaine - 125g

300,00 €
Caviar Osciètre d'Aquitaine - 125g

Preparation

Step 1 : Cooking

  • In a small pan, sauté the shrimp in butter.
  • Adjust seasoning to your taste.
  • At the same time, in another pan, heat the portion of pre-cooked riso with the bisque.
  • At the end of cooking, add the chopped spring onion, mascarpone, and a fine brunoise of preserved lemon. Adjust seasoning.

Step 2: Plating and finishing

  • Arrange the riso and bisque mixture in a deep plate, then place the shrimp on top.
  • Emulsify the bisque with butter and drizzle it around the inner rim of the plate.
  • Finish by adding coriander leaves and a spoonful of caviar on top for the final touch.

 

Les mots du Chef

Ce plat met en valeur des saveurs riches et marines grâce à l'association des crevettes sautées et d'un riso onctueux à la bisque. La fraîcheur de la cébette et du citron confit contraste délicatement avec la douceur du mascarpone, tandis que l'ajout de coriandre et d'une cuillère de caviar apporte une touche finale luxueuse. Une présentation élégante qui saura séduire les palais à la recherche d'un équilibre entre finesse et intensité. 

Sébastien Monceaux

Chef Exécutif FAUCHON Paris

Summary

Pour accompagner cette recette

Pour accompagner cette recette

FAUCHON répond à vos questions

The Beluga caviar from Fauchon is one of the most prestigious selections in the world. Its very large single grains, firm and with gray reflections, melt delicately under the palate, gradually revealing delicate flavors of a rare harmony. This exceptional taste experience is supported by a remarkable length in the mouth.

Baeri de Fauchon caviar, a real gateway to the world of caviar, is a real delight for the taste buds. Its 8-month aging gives it an explosion of harmoniously fruity and iodized flavours, while its brilliant grain perfectly combines roundness and firmness for a unique taste experience. Mature or refined, its tasting, alone, with a spoon; the box simply placed on a bed of ice is a pleasure.

Osciètre de Fauchon caviar comes from our exclusive production of sturgeon Gueldenstaedtii for a finished product of superior quality. Its firm grains with golden hues roll under the palate, gradually releasing marine flavors and dried fruit notes, thus offering a sensual and sophisticated tasting.

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