'It must be love' - lamb and langoustine

Gordon Jones

Gordon Jones

18th April 2019

'It must be love' - lamb and langoustine

GBM fish course recipe by Gordon Jones

Ingredients

  • Saddle of lamb- langoustine mousse
  • Saddle of lamb roughly 100 grams per portion
  • 1 chicken breast skin off
  • 1 whole egg
  • 200ml double cream
  • 200 grams raw diced langoustine tail
  • 1 clove of garlic
  • chopped coriander
  • Mung bean dhal/ puree
  • 500grams mung beans
  • 2 litres of water
  • 6 cloves of garlic
  • 1 shallot finely chopped
  • 1 birds eye chilli
  • Roughly 200 grams Isle of Wight tomatoes chopped
  • 6 curry leaves
  • 3 cardamom leaves
  • 25grams coriander
  • 2 black cardamom pods
  • 1 tsp toasted black mustard seeds
  • sherry vinegar and salt to taste
  • Langoustine stock
  • 1 kilo roasted langoustine bones
  • 2 litres of water or chicken stock
  • 1 star anise
  • pinch of saffron
  • 200 grams tomatoes
  • 1 fennel chopped
  • 2 shallots chopped
  • 3 cloves of garlic crushed
  • 2 tbl spoons of rice
  • salt
  • dry white wine
  • Garnish
  • wilted baby leaf spinach
  • tomato diced
  • whole cooked mung beans
  • finely picked frisse lettuce

Method

Lamb
Prepare lamb rack by deboning and removing fat, sear in a hot pan and place into the oven for 4 minutes. Rest the lamb until cool then place langoustine mousse on top of the lamb, wrap in cardamom leaves and cling film and steam for a further 7 minutes. Once cooked rest, remove from cling film, unwrap cardamom leaves and gently slice in half.
Langoustine mousse
Blanch and peel langoustine, removing the intestinal tract, dice and leave to the side. Remove any sinew and skin from the chicken breast, dice and place in a blender with egg double cream and blend until a smooth mousse. Season and add chopped langoustine and herbs, leaving to rest in the fridge.
Mung bean dhal
Place mung beans in a pan, cover with cold water add herbs and spices, gently bring to the boil and leave to simmer for 25 minutes until the mung beans are tender but not mush. Drain the mung beans reserving some of the water, place ¾ of the beans into a blender with tomatoes, salt and blend until it is a thick smooth puree. The other ¾ of mung beans are to reserve for garnishing on the plate.
Langoustine stock
Roast langoustine heads and bones in a pan, add chopped vegetables, 2 spoons of rice, saffron and star anise and cook for a further 5 minutes. Deglaze the pan with a splash of white wine or brandy, cover with cold water, bring up to the boil and simmer for five minutes. Pass the stock off and reduce the liquor to the required consistency.
Garnish
Peel and de seed tomatoes, finely dice, add a few of the cooked mung beans and any cooking juices from lamb and a splash of oil, salt and pepper. Finely pick the frizze lettuce, wilt the baby leaf spinach gently and arrange as you like.