Recipe pasta riso with langoustines and caviar
BY SÉBASTIEN MONCEAUX
Difficulty
easy
Preparation and rest
20 min
Cooking time
10 min
Recipe for 6 people
Ingredients for Langoustine Cooking
- 90 g Precooked Riso
- 100 g Thai Scallions (Bunch)
- 30 g Mascarpone
- 35 g Langoustine Broth
- 1 g Fine Salt
- 1 g Pepper
- 2 g Preserved Lemon
- 15 g Pink Ginger
- 210 g Langoustine Tails
- 10 g Butter
- 1 g Salt
- 30 g Langoustine Broth Tea Emulsion
- 5 g Butter
- Caviar
- 33 g Herb Mesclun
Ingredients for Riso Pasta Cooking:
- 500 g Riso pasta
- 70 g Onion
- 30 g Grape Seed Oil
- 1 g White Stock
- 1 g Salt
- 1 g White Peppercorns
Ingredients for Black Tea Emulsion:
- 1 kg Langoustine Heads
- 1 bunch Coriander
- 150 g Fennel Bulb
- 20 g Garlic
- 150 g Leeks
- 40 g Grapeseed Oil
- 20 g Fresh Ginger
- 20 g Lemongrass Stick
- 2 liters Water
- 30 g Shangrilla Black Tea
Preparation
ÉTAPE 1: COOKING
- In a small skillet, sauté the shrimp in butter.
- Adjust the seasoning to your taste.
- Simultaneously, in another skillet, heat the portion of precooked Riso with the bisque.
- At the end of cooking, add the finely chopped Thai scallion, mascarpone, and a fine brunoise of preserved lemon.
- Adjust the seasoning.
step 2: ASSEMBLY AND FINISHING:
- Plate the mixture of Riso and bisque in a shallow bowl, then arrange the shrimp on top.
- Emulsify the bisque with butter and drizzle it around the inner edge of the plate.
- Finish by adding coriander sprigs and a spoonful of caviar on top for the final touch.
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