- Brine. Mix salt sugar and water together. Brine the fish for 20 mins.
- Pasta. Mix all ingredients into mixer. Blend to a dough. Remove & wrap in cling film. Place in fridge.
- Mousse. Mix the salmon, & scallop in. Food processor. Add egg whites. Blend. Add cream. Set aside.
- Purée. Sauté chestnuts with shallot. Add stock & cream. Cook for five mins. Purée.
- Chop the langoustine and add to the mousse, roll out the paste and make ravioli with the mousse, blanch for 5 minutes.
- Sauté the baby leeks and trompettes.
- Pan fry the fish skin side down.
- Serve and garnish.
Roast pave of sea bass with chestnuts, langoustines and Périgord truffle by Richard Turner
Richard Turner
23rd December 2014
Roast pave of sea bass with chestnuts, langoustines and Périgord truffle by Richard Turner
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 roast pavé of sea bass with chestnuts, langoustines and Périgord truffle recipe below, as tried and tested by professional chefs - why not give it a try?
Ingredients
Method
Sea bass:
1 x 2 kg wild sea bass fillet
Brine:
2 litres water
200 g salt
200g sugar
Pasta:
500g "00" flour
350g egg yolk
1 teaspoon olive oil
Pinch of salt
Mousse:
4 large langoustines
150g salmon
50g scallop
1 egg white
100ml double cream
Chestnut purée:
500g peeled fresh chestnuts
100ml chicken stock
1 shallot
1 clove garlic
100ml double cream
To garnish:
1 Périgord truffle
Sea aster
2 baby leeks
50g of trompette de la mort
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