Salmon carpaccio, crab and yellow pepper cannelloni, langoustine and horseradish

Matt Gillan

Matt Gillan

4th March 2011

Salmon carpaccio, crab and yellow pepper cannelloni, langoustine and horseradish

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 salmon carpaccio, crab and yellow pepper cannelloni, langoustine and horseradish recipe below, as tried and tested by professional chefs - why not give it a try?

Ingredients

  • 1 side salmon
  • 500g picked white crab meat
  • Mayonnaise
  • 2 tablespoons chopped chives
  • Lime juice
  • 10 Yellow peppers
  • 16.5g veg gel
  • 2 Lemons, peeled (use peel)
  • Caster sugar
  • 1 Slice brown bread
  • 1200g milk
  • 130g caster sugar
  • 75g grated horseradish
  • 30g milk powder
  • 60g pro crema
  • Langoustines
  • Celery cress
  • Basic vinaigrette

Method

Skin and pin bone the salmon. Cut down the middle and remove blood line. Top and tail the two sides of salmon. Wrap very tightly in cling film and freeze.
Slice 5 slices per portion, on a gravity slicer, and lay in a circle on grease proof paper.
Mix the crab with enough mayonnaise to bind. Season with the chives, salt and lime juice. Weigh into 60g piles. Spread along a length of cling film, roll and freeze.
Cut into 6cm lengths and remove cling film. Freeze
Juice the peppers. Remove the foam from the top. Weigh 260g of juice. Mix with the veg gel and bring to the boil. Pour over a flat tray to obtain a thin film.
Wrap the crab in the jelly and allow to defrost.
In a pan put horseradish, milk powder, sugar and milk. Bring to the boil and leave to infuse for 10 minutes. Pass the liquid and blend in the pro crema. Pass in to paco beakers. Freeze. churn
Roll the bread out very thinly through a pasta machine. Cut into 2cm squares and place between 2 silpats. Bake for 8 minutes at 180?c
Jullienne the lemon zest and blanch in water 3 times. Dry well. Coat in the caster sugar and heat to 150?c. Remove from heat and stir until it crystalises.
Lay salmon on a plate. Lightly dress with the vinaigrette. Place a canellonni on the salmon going from 12 o’clock to 3 o’clock. Set the bread tuille at 5 o’clock. Scatter the lemon zest around the salmon. Poach the langoustine for 1 minute. Place at 8 o’clock. Spread a few celery cress leaves around excluding the tuille. Roche the ice cream and place on the tuille

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you