Langoustine Soufflé with Lightly Smoked Shetland Salmon
The soufflé, is baked twice then served with lightly smoked shetland salmon and smothered in delicious Langoustine sauce.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Smoked Salmon,Fillet | Main | Bake | 30 mins to 1 hour |
Ingredients
For the soufflé
- 115g dry mashed potatoes (preferably baked in the oven)
- 35g egg yolks
- 40g reduced lobster bisque
- 40g langoustine meat or lobster flesh
- 10 egg whites
- 6g chopped soft herbs (chervil, dill, tarragon)
- salt ,cayenne pepper
- grated Parmesan cheese
- soft white breadcrumbs
For the roast langoustine sauce
- 12 ml olive oil
- 60g langoustine heads, claws and tail shells
- 30g each carrots, onion and celery, diced
- 12g fennel, diced
- ¼ clove garlic
- 1 plum tomato
- 6 ml brandy
- 60 ml dry white wine
- 60 ml cold water
- 1 pinch each tarragon, basil, thyme, bay, star anise, coriander, and pepper
- 12 ml barsac
- 12 ml double cream
- few fine strips of root ginger
Method
Soufflé
Blend the potatoes, egg yolks, lobster bisque, langoustine meat and soft herbs together then taste and season to give the strength of flavours required. Whip up the egg whites and fold into the base mixture being careful not to allow the mixture to be to sloppy, this will depend on the type of potatoes you are using. Line buttered ramekins with equal amounts of grated Parmesan cheese and soft white breadcrumbs and fill with the soufflé mixture.
Pre-heat the oven to 150°C/300°F/Gas Mark 2 and cook the soufflés in a bain marie for between 20 and 30 minutes. Turn out and allow to cool. When ready to serve re-heat the soufflés at 150°C/300°F/Gas Mark 2 for 10 minutes.
Langoustine Sauce
Heat a heavy-based pan, add half the olive oil and when smoking add the heads and shells and cook until golden brown. In another pan, heat the remainder of the oil and cook the vegetables until they are golden brown and starting to caramelise. Then add to the shells and mix well, deglaze the pan with brandy, then add the white wine and boil until reduced by half, add the fish stock, water herbs and spices and simmer the stock for 20 minutes.
To reduce the volume by 1/3 and cook out the raw flavours. Pass the stock through a muslin into a clean pan and reduce over a high flame to concentrate the flavours.
In a pan of boiling water blanch the ginger, refresh and add to the barsac in a clean pan and reduce by half, ad to the shellfish stock with the double cream. Bring to the boil and season. Reserve.
To serve
Place the Shetland salmon slices in the centre of a plate or shallow bowl. Put the reheated soufflé on top of the salmon and garnish as desired. Spoon the warm langoustine sauce over the top and around the soufflé and serve immediately.
