Roast pave of sea bass with chestnuts, langoustines and Périgord truffle by Richard Turner

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

  • 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.

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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