Tomato tagliatelle with butter glazed asparagus, seared langoustines & Philadelphia Sauce

Philadelphia

Philadelphia

Standard Supplier 11th June 2012

Tomato tagliatelle with butter glazed asparagus, seared langoustines & Philadelphia Sauce

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 tomato tagliatelle with butter glazed asparagus, seared langoustines & Philadelphia Sauce recipe below, as tried and tested by professional chefs - why not give it a try?

Ingredients

  • Prep time: Approx 60 minutes. Cook time: Approx 30 minutes.
  • Ingredients
  • For the tomato tagliatelle:
  • 750g vine ripened tomatoes, peeled and quartered
  • 6 cloves of garlic, peeled and chopped
  • 5 onions, peeled and finely chopped
  • 30g fresh basil, roughly chopped
  • 45g fresh thyme, roughly chopped
  • 2g gellan gum
  • For the Philadelphia sauce:
  • 1 stem celery
  • 20g fennel
  • 1 carrot
  • 25ml white wine
  • 200g Sun Dried Tomato and Basil Philadelphia Light
  • For the asparagus:
  • 25g unsalted butter
  • 500g fresh asparagus, trimmed
  • Cracked black pepper
  • For the langoustine:
  • 25g unsalted butter
  • 300g Scottish langoustine
  • Purple basil micro herbs for garnish

Method

Instructions
Prepare a tomato consommé from which to make the tagliatelle.
Put the tomatoes, 2 cloves of garlic, 2 chopped onions, basil and half the thyme in a pan with 200ml of water.
Bring slowly to the boil and then remove from the heat and allow the flavours to infuse for about 15 minutes.
Once infused, blend with a hand held blender then strain the contents through damp muslin to give a clear consommé.
Line a large baking tin with cling film.
Add some hot water to the tin and leave to stand for 1 minute.
This will push the cling film smoothly against the tin without creasing, thus ensuring a clean finish to the tagliatelle is achieved.
Drain away the water.
Add the gellan gum to the tomato consommé and bring to the boil.
Pour into the cling film lined tray and refrigerate until set.
Once set remove from the tray and cut into strips approx 1 cm wide.
Next make the stock for the sauce.
Peel the shells from the langoustine.
Refrigerate the fish but put the shells in a pan.
Prepare a mirepoix of the celery, fennel and carrot and add to the pan together with the 4 remaining cloves of garlic and 3 remaining chopped onions.
Sweat the vegetables for about 1 minute before adding the wine, 150ml of water and the remaining thyme. Bring to a simmer but do not boil.
Remove from the heat and season to taste.
Just before serving strain the fish stock.
Put the Philadelphia into a small pan and melt gently then gradually stir in some of the hot stock to give a smooth sauce with a consistency that would coat the back of a spoon.
Season to taste.
Meanwhile prepare the asparagus.
Melt the butter in a frying pan.
Add the asparagus and sauté until cooked but al dente.
Season with the black pepper.
Cook the langoustine by melting the butter in a frying pan.
Add the langoustine and cook for about 3-4 minutes, turning half way through the cooking time.
To serve, heat the tagliatelle in a heatproof bowl over a pan of boiling water and arrange on a warm serving plate with the asparagus.
Top with the langoustine and drizzle over the hot sauce.
Garnish with some purple basil leaves and serve immediately.
Nutritional Information
Typical values per serving:
Energy 984.89kJ/E335.47kcal
Protein 16.33g
Carbohydrate 26.76g, of which sugars 21.51g
Fat 18.47g, of which saturates 10.96g
Fibre (Englyst) 6.08g
Sodium 312.02mg
Calcium 215.41mg
Iron 3.54mg

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