Grilled Langoustine, With Potato and Beef Purée, Corn and Sofrito

Name: Grilled Langoustine, With Potato and Beef Purée, Corn and Sofrito
Yield: Serves 6
Cuisine: France
Ingredients: 350 g (12 oz/1¾ cups) fresh corn kernels; 200 ml (7 fl oz) milk; 150 g (5½ oz) butter; 1 tablespoon grapeseed oil; 600 g (1 lb 5 oz) waxy potatoes; wood chips, for smoking; 5 g (¼ oz) black pepper; 5 g (¼ oz) salt; 8 coriander (cilantro) sprigs; 20 g (½ oz) garlic; 200 ml (7 fl oz) olive oil; 200 g (7 oz) any first-class cut of beef, such as rib eye; 1 parsley sprig, finely chopped; 2 coriander (cilantro) sprigs, leaves finely chopped; 10 g (¼ oz) aji dulce (cachucha pepper), finely chopped; 50 g (1¾ oz) tomato concasse; 1 small onion, finely diced; 20 g (½ oz) green capsicum (pepper), finely diced; 25 g (1 oz) butter; ½ garlic clove, finely chopped; 15 g (½ oz) butter, to season; 2 g annatto seed (achiote) paste; dill, to garnish; 50 g (1¾ oz) leek, white part only, thinly sliced; 1 teaspoon lemon juice, to season; 10 g (¼ oz) tomato paste (concentrated purée); 1 white onion, peeled, thinly sliced; 50 g (1¾ oz) celery stalks, thinly sliced; 8 coriander (cilantro) stalks; 200 ml (7 fl oz) grapeseed oil

Preparation info

Serves
6

Difficulty
Complex

Appears in

Bistronomy

By Katrina Meynink

Published 2014

About

You will need to begin this recipe two days ahead.

Ingredients

6 large fresh langoustines, cleaned, heads and shells reserved
200 ml (7 fl oz) grapeseed oil

Europe
France
Main course
Mediterranean
Gluten-free

Method

For the potato and beef purée, clean the beef and slice into 2.5 cm (1 inch) pieces. Make a marinade for the beef with the olive oil, annatto seed paste, garlic, coriander, salt and pepper and vacuum seal