Plancha-seared Scottish langoustine tails, tender leeks, Perigord truffles by Gary Jones

Gary Jones

Gary Jones

25th January 2014

Plancha-seared Scottish langoustine tails, tender leeks, Perigord truffles by Gary Jones

Langoustines are part of the shellfish family. They are also known as Dublin Bay prawn, scampi or Norway lobster. There are many ways to cook langoustines - they can be roasted, poached, grilled, fried, deep-fried or boiled. Take a look at the Plancha-seared Scottish langoustine tails, tender leeks, Perigord truffles recipe below, as tried and tested by professional chefs - why not give it a try? Photography by John Arandhara Blackwell.


  • Plancha-seared Scottish langoustine tails, tender leeks, Périgord truffles
  • 1 ea BR - Leek, steamed
  • 2g BR - Truffle Vinaigrette, for the leeks
  • 2g Black truffle, chopped
  • 5 ea Fresh langoustine
  • 25g BR - Lango cream
  • 3 ea BR - Shallot, Thai pickled
  • 8g R - Truffle mayonnaise, for the plate
  • 5g Langoustine bisque
  • 2.5g Black truffle, slices
  • 5g Micro buckler sorrel
  • BR - Leek - Steamed
  • 7 ea leek, x 7 top & tail
  • Cornish sea salt
  • BR - Truffle Vinaigrette
  • 10g Black truffle (Autumn/winter) chopped
  • 25g Extra Virgin olive oil
  • 4g Truffle oil
  • 10g Chardonnay vinegar
  • 1 sprig Fresh thyme, small to infuse
  • 1 slice Garlic
  • 1g Salt
  • 0.1g Ground lack peper, small pinch
  • BR - Lango Cream
  • 2400g Langoustine bisque
  • 400g Langoustine bones, smashed to refresh
  • 20g Olive oil (cooking early harvest), to sear the bones
  • 20g Agar Agar
  • 1g Lemon, to taste
  • 0.2g Cayenne pepper, to taste
  • 300g Creme fraiche
  • BR - Truffle Mayonnaise
  • 25g Egg yolk, pastuerised liquid
  • 40g White wine vinegar
  • 50g Water
  • 4g Salt
  • 0.1g Ground white pepper
  • 150g Extra virgin olive oil
  • 5g Truffle oil
  • 10g Black truffle (autumn/winter), chopped to finish, to order


Plancha-seared Scottish langoustine tails, tender leeks, Périgord truffles


1. Warm the leek to 70 degrees C core, drain, and brush with fresh vinaigrette & chopped truffles

2. Place drained pickled Thai shallots on the plate.

3. Sear the Langoustines on the plancha, season well, rest on a warm bowl with salt, pepper and a little lango cream, season to taste & sprinkle with chopped truffles.

4. Squeeze a line of lango cream the same length as leek onto plate & place leek on top.

5. Place flashed, rested & seasoned Langostines on the leek, place sliced truffles around.

6. Moisten dish with truffle mayonnaise, lango cream & lango bisque foam.

7. Sprinkle with a few garden leaves.

BR - Leek - Steamed


1. Trim leek to 30cm removing 2-3 outside layers.

2. Wash thoroughly in cold running water.

3. Place in steam tray, cook 100 degrees C full steam for approx 20 minutes until tender

4. Place into blast chiller until cold.

5. Remove outer layers, leaving the hearts, cut into length required and chill until needed on a cloth to absorb excess water.

6 For service vac pack with truffle vinaigrette and sprinkle with chopped truffle.

7 Warm in the bag as required

BR - Truffle Vinaigrette


1. Mix all ingredients together.

2. Store covered at room temp until required.

BR - Lango Cream


1. Bring the lango bisque to the boil and pass through a fine chinoise. Weigh 2400g of Bisque

2. Reduce down super-fast on induction hob.

3. Add seared bones to refresh. Reduce to 1200g

4. Allow to rest for 10 minutes. Pass through chinoise

5. Place the jus in thermo blender add the agar and blitz on speed 4 for 6 minutes at 90 degrees C

6. Blast chill,

7. Once set blitz in a thermo blender at 20 degrees C for 5 minutes on speed 10. Allow to cool

8. Whisk in crème fraiche, Pass through a muslin cloth & adjust seasoning.

9. Place in a plastic squeezy bottle for service, keep warm until required.

BR - Truffle Mayonnaise


1. Blend water, yolk, vinegar & seasoning.

2. Gradually add oils, slowly to ensure emulsification

3. Remove from blender adjust seasoning & sprinkle in chopped truffles.

4. Chill until required.