Langoustine With Crustacean Salad And Fleur De Sel Recipes

CHOCOLATE COOKIES WITH FLEUR DE SEL

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Whisk flour, cocoa powder, baking soda, and salt together in a bowl. Set aside.
• Combine butter and chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring after each interval, until chocolate is melted and creamy. Add eggs one at a time, mixing well to incorporate each one. Add brown sugar, white sugar, and vanilla extract; mix well. Fold in flour mixture until no dry streaks remain. Fold in chocolate chunks.
• Drop rounded teaspoonfuls of cookie dough onto a baking stone or nonstick cookie sheets. Sprinkle fleur de sel over the tops.
• Bake in the preheated oven until cookies flatten but centers still look soft, 10 to 14 minutes. Transfer to wire racks to cool.

LANGOUSTINES WITH CANDIED TOMATOES, CHUTNEY, AND SALAD WITH SESAME SEEDS

Steps:

• Two hours before serving, prepare candied tomatoes.
• Preheat oven to 200 degrees F.
• Peel tomatoes, remove stems, quarter, and remove inside pulp, to get something like "petals" of tomatoes. Place "petals" on a baking tray; season with salt, pepper, and a sprinkle of sugar. Bake for 90 minutes.
• Prepare sauce: Combine and whisk sesame oil, balsamic vinegar, and soy sauce.
• Cook Chinese noodles in salted water according to directions. Strain and rinse under cold water and strain again. In a bowl, toss noodles with half of sauce.
• Shell the langoustines and saute them quickly in olive oil. Toss mesclun lightly with desired amount of remaining sauce.
• On each plate, arrange a layer of noodles and place three langoustines on the sides. Spoon fruit chutney on each langoustine and garnish with "petals" of tomato. Place mesclun on top of Chinese noodles and sprinkle entire arrangement with both black and white sesame seeds. Garnish with sprigs of dill and serve.

SAUTEED LANGOUSTINE WITH CHARDONNAY REDUCTION

Steps:

• For langoustines:
• Separate the head from the tail and reserve the heads. Using kitchen shears, carefully cut the shell on the underside of the tail up to the last section before the "fins". You want to leave this on because it will protect the thinner part of the tail meat from over cooking. Discard the shell fragments and wrap and refrigerate the cleaned tails immediately.
• For shellfish butter:
• Preheat oven to 300°F. Put the heads in a roasting pan. Slowly roast at 300°F until dry (about 15 minutes). Add butter, let it melt until it has foamed, but before the milk solids begin to brown (noisette) and add water. Let cook for 2 hours at 200°F. Strain in a bowl, let it congeal in the refrigerator and separate the butter from the water. Discard the remaining water. Melt the butter and strain through cheese cloth. Yields about 3 oz.
• For langoustine broth:
• In a sauté pan over medium heat, slowly sauté the langoustine heads with the shellfish butter. Pour the chicken stock, cook slowly. Skim the surface of the broth. Let cook for about an hour. Strain the broth through cheesecloth. Yields about 1 1/2 cups.
• For the Chardonnay reduction:
• Cut the onions in quarters, dice the quince, and simmer slowly in a pot with 1 tablespoon of unsalted butter. The vegetables shouldn't take on any color. Add the grapefruit zest, vanilla seed and pepper. Pour the wine and the langoustine broth; reduce quickly on the stove. When the liquid has been halved, add the remaining butter. Continue until the sauce reaches a desired consistency (about 15 minutes). Add the chili and mint; let them infuse for a few minutes and strain the sauce. Reserve for final assembly of the dish.
• For the salsify:
• Peel the salsify and slice into two inch pieces on the bias. Season with salt and olive oil. In a sauté pan, add half the duck fat; pan fry the salsify, add the chicken stock and butter. Cook quickly on the stove. Reduce the stock completely and remove the salsify. Heat a clean frying pan until it's very warm, pour the remaining duck fat, and roast the salsify until it has a golden color. Season with pepper and "fleur de sel." Reserve on the side until you are ready to plate the dish.
• For the truffle dressing:
• Mix all the ingredients together; macerate the basil (whole leaves) in the vinaigrette. Season the broccoli sprouts with the truffle vinaigrette right before serving.
• Final assembly:
• All of the ingredients are served warm with the exception of the broccoli sprouts. Make sure that you have all of the components of the dish ready for plating before you cook the shellfish - salsify and sauce are warm and broccoli sprouts are dressed with the vinaigrette. When you are ready to serve, heat a saut pan, add the remaining shellfish butter and place the seasoned shellfish in the pan. After about 1 minute, turn the shellfish over and finish cooking (2 to 3 minutes).
• Presentation:
• Arrange the salsify around the plate. Put the langoustine tails on top (tail out) and the dressed broccoli sprouts in the center of the plate. Spoon Chardonnay reduction over langoustine tails and serve immediately.

LANGOUSTINES

Steps:

• Remove the heads, lungs and shells from the langoustines (you can reserve heads and shells to make stock; they may be frozen). Devein and season lightly with salt and pepper. In a deep sauté pan, heat 1 tablespoon of olive oil over medium high heat. When it simmers, place the langoustines on their sides so that they curl up in the pan. As soon as one side is caramelized, about 1/2 minute, gently turn; add butter and bay leaf. Baste continuously for 2 minutes. They should still be a little translucent at the center. Remove from the pan and drain. Sprinkle with olive oil. (Craft uses lemon olive oil; you can sprinkle a little lemon juice if you can't find this.) Serve.

SAUTEED CANTALOUPE WITH FLEUR DE SEL

Steps:

• Using a serrated knife, remove peel of both cantaloupes. Cut them in half lengthwise. With a spoon, gently remove seeds, being careful not to bruise the fruit.
• Set aside one cantaloupe half. Place remaining three halves cut side down on a cutting board. Slice each half lengthwise into six spears, for a total of 18 spears. Using a vegetable peeler, shave remaining cantaloupe half into paper-thin slices, and refrigerate.
• In a large saute pan over low heat, melt 4 tablespoons sugar until it liquefies and turns a light caramel color, about 1 1/2 minutes. Add half the cantaloupe spears, and saute for about 30 seconds on each side. Add 1/4 cup water, and simmer until water is almost gone, about 5 minutes. Transfer cantaloupe to a plate, and repeat with remaining cantaloupe spears, the remaining 4 tablespoons sugar, and an additional 1/4 cup water.
• To serve, sprinkle spears evenly with fleur de sel. Place three spears on each of six serving plates, and garnish with the chilled paper-thin cantaloupe slices and two turns of freshly ground pepper.