{"id":1189,"date":"2013-10-10T17:54:17","date_gmt":"2013-10-10T16:54:17","guid":{"rendered":"http:\/\/ginnyang.com\/?p=1189"},"modified":"2013-10-10T17:57:16","modified_gmt":"2013-10-10T16:57:16","slug":"langoustine-and-lobster-cannelloni","status":"publish","type":"post","link":"https:\/\/ginnyang.com\/?p=1189","title":{"rendered":"Langoustine and Lobster Cannelloni"},"content":{"rendered":"

This was the fourth course from my tasting menu, a Langoustine and Lobster Cannelloni\u00a0<\/strong>with a Saffron sauce, braised baby fennel and pink grapefruit pearls. \u00a0Had this been at a different time of year I would have used blood orange to make the pearls but they are out of season. \u00a0I wanted pearls that would look like fish roe but also provide an acidic hit to counter the seafood and saffron sauce.<\/p>\n

This was the dish I had to alter the most during the dinner, it was the most difficult to do and I wasn’t entirely satisfied with how it came out. \u00a0We had problem after problem with almost every element, the saffron sauce became a bisque (not by choice), the grapefruit pearls were very difficult to form, the langoustine wasn’t as fresh as I wanted and the cannelloni ended up more like dumplings than pasta. \u00a0If I was to do this dinner all over again I would change this dish the most. \u00a0I feel it didn’t come together, each element on its own worked out OK in the end, but because of all the issues it just didn’t gel like I had planned. \u00a0Still it was lobster and langoustine, it was going to taste nice!<\/p>\n

Our first mistake came when making the sauce. \u00a0We had just finished cooking the langoustine and pur\u00e9eing the shells when Martin (my sous chef for the evening) was passing it through the chinois, I suggested we help speed it up by passing the langoustine cooking water through with the rest of the stock – something which I had planned to do anyway. \u00a0However about 2mins into passing through the stock Martin asks “Do you want me to pass it all through?” I took that to mean, “pass through all the stock”, he meant,” pass though all the langoustine cooking water”, which was a couple of litres!. \u00a0When he proudly handed over a massive pot of soup (in record quick time) I was a little shocked and disconcerted… “what the heck am I going to do with this?”. \u00a0It took me a moment before we decided on reducing the stock right down and thickening it up. \u00a0The problem with that was it intensified the flavours and we already had the lobster tomalley (liver) in there so it ended up as a really strong flavoured bisque! \u00a0By the time we got to serving this course I heated the bisque, took a taste and realised it was way too strong, I couldn’t serve it in that state. \u00a0The saffron sauce was out the window, so I had to adapt the bisque into something that was both palatable and would work with the cannelloni… I succeeded with the former (surprisingly the guests loved it) but didn’t quite achieve the latter. \u00a0I rescued the bisque on the fly so the recipe might not be exact, it involved white pepper, parsley, cream\/milk and\u00a0Marsala wine.<\/p>\n

The one thing I was really happy with in this dish was the grapefruit pearls. \u00a0I’ve put the ingredients here along with the general method to make them but for more detail on reverse spherification\u00a0see the separate article (to be completed). \u00a0The pearls really helped to lift the dish, the punch of acid was perfect for helping to cut through the bisque and seafood but without being too strong. \u00a0You shouldn’t be afraid to try\u00a0spherification, it requires a few tools and powders but the results are spectacular and impossible to replace, it really adds something to a dish.<\/p>\n

 <\/p>\n

\"GnY_LangLobCan\"<\/a>
Click to view full size<\/div><\/div><\/div>\n

 <\/p>\n

Ingredients (Serves 6-8):<\/strong><\/p>\n

750g Lobster (cooked)<\/p>\n

2kg Langoustine<\/p>\n

Chervil<\/p>\n

2 Egg Whites<\/p>\n

100ml Double Cream<\/p>\n

25g Butter<\/p>\n

 <\/p>\n

Saffron<\/del> Sauce<\/del> Bisque<\/strong>:<\/p>\n

100ml Double Cream<\/p>\n

100g Butter<\/p>\n

2 Shallots<\/p>\n

1 Clove Garlic<\/p>\n

150ml White Wine<\/p>\n

Lobster & Langoustine shells<\/p>\n

100ml Marsala Wine<\/p>\n

1L Langoustine cooking water.<\/p>\n

Handful of Basil<\/span><\/p>\n

Pinch of white pepper<\/p>\n

1 Bay Leaf<\/p>\n

6 Whole Peppercorns<\/p>\n

 <\/p>\n

Cannelloni:<\/strong><\/p>\n

300g ’00’ Flour<\/p>\n

2 Eggs<\/p>\n

2 Yolks<\/p>\n

 <\/p>\n

Grapefruit Pearls:<\/strong><\/p>\n

250ml Pink Grapefruit Juice + 100ml for storing the pearls<\/p>\n

50g Sugar<\/p>\n

2g Sodium Alginate<\/p>\n

5g Calcium Gluconate<\/p>\n

2g Xanthan Gum<\/p>\n

1L Distilled Water (chilled)<\/p>\n

 <\/p>\n

 <\/p>\n

Braised Fennel:<\/strong><\/p>\n

4 Baby Fennel<\/p>\n

2 Clove Garlic<\/p>\n

2 Shallots<\/p>\n

1\/2 lemon Juice<\/p>\n

50g Butter<\/p>\n

Chervil<\/p>\n

 <\/p>\n

Method:<\/strong><\/p>\n

 <\/p>\n

For the Seafood Filling:<\/strong><\/p>\n

1. \u00a0Bring a large pot of water to the boil and sprinkle in some salt and the fennel fronds.<\/p>\n

2. \u00a0Cook the langoustine for a few minutes in the boiling water, they are cooked when the belly turns white, reserve the cooking water.<\/p>\n

3. \u00a0Shell lobster and langoustine, reserving the shells for later.<\/p>\n

4. \u00a0Blitz the meat with egg whites until it forms a paste.<\/p>\n

5. \u00a0Add cream slowly then add 1 tsp salt, mix for a further minute.<\/p>\n

 <\/p>\n

For the Cannelloni<\/strong>:<\/strong><\/p>\n

1. \u00a0Combine flour with eggs, making a well for the eggs and then mixing with a fork.<\/p>\n

2. \u00a0Turn out the dough on to a surface covered in clingfilm or greaseproof paper sprinkled with flour. \u00a0Knead until well combined and smooth.<\/p>\n

3. \u00a0Allow the dough to rest for 1 hour.<\/p>\n

4. \u00a0Use a pasta machine to roll out the pasta, all the way down to the thinnest setting.<\/p>\n

5. \u00a0Hang the pasta out to dry – about 30mins.<\/p>\n

6. \u00a0Blanch the pasta with boiling water for 30 seconds.<\/p>\n

7. \u00a0Pipe langoustine and lobster mousse into the pasta.<\/p>\n

8. \u00a0Wrap pasta into tubes, trimming any excess pasta.<\/p>\n

9. \u00a0Steam pasta using the Thermomix – Varoma \/ SP2 \/ 4mins.<\/strong><\/p>\n

10. \u00a0Cut into 3 inch portions.<\/p>\n

 <\/p>\n

For the Bisque:<\/strong><\/p>\n

1. \u00a0Make shellfish stock (butter, shallots, garlic, white wine and shells)<\/p>\n

2. \u00a0Add basil, lobster tomalley and puree with shells in the Thermomix – SP10 \/ 5mins<\/strong><\/p>\n

3. \u00a0Add stock and puree further, strain through chinois, passing the langoustine cooking water through at the same time to speed up the process.<\/p>\n

4. \u00a0Pour the stock into a large pot, add peppercorns, bay, Marsala wine and a pinch of salt.<\/p>\n

5. \u00a0Reduce stock by half then set to a low heat.<\/p>\n

6. \u00a0Add in the cream. \u00a0Give the bisque a taste, if it is too strong add the white pepper and more cream.<\/p>\n

\u00a0<\/span><\/p>\n

For the Baby Fennel:<\/strong><\/p>\n

1. \u00a0Heat large saut\u00e9 pan with a small amount of olive oil.<\/p>\n

2. \u00a0Saut\u00e9 shallots until they soften slightly.<\/p>\n

3. \u00a0Add fennel and saut\u00e9 for a further 2mins.<\/p>\n

4. \u00a0Add garlic and butter and continue to saut\u00e9.<\/p>\n

5. \u00a0Cover on low heat for 10-15mins until tender.<\/p>\n

6. \u00a0Sprinkle with Chervil and season to taste.<\/p>\n

 <\/p>\n

For the Grapefruit Pearls:<\/strong><\/p>\n

1. \u00a0First prepare the Sodium Alginate bath by mixing the chilled distilled water, sodium alginate powder and sugar with an immersion blender – this may take several minutes.<\/p>\n

2. \u00a0Squeeze the grapefruit and collect 250ml juice. \u00a0Add the Xanthan Gum and Calcium Gluconate and combine with an immersion blender.<\/p>\n

3. \u00a0Pass the grapefruit mix through a sieve or chinois several times, until the foam returns to a liquid.<\/p>\n

4. \u00a0Allow the alginate bath to rest for at least an hour or ideally overnight.<\/p>\n

5. \u00a0Prepare another dish with some water.<\/p>\n

6. \u00a0Using a measuring spoon or other rounded spoon gently drop as many spoonfuls of grapefruit juice into the alginate bath as you can, in 30 seconds.<\/p>\n

7. \u00a0Give the alginate bath a stir, ensuring the pearls are covered on all sides. \u00a0“Cook” for two and a half minutes.<\/p>\n

8. \u00a0Using a slotted spoon remove the pearls from the bath and into the dish of water. \u00a0Allow them to sit there for 30 seconds, ensuring they do not touch each other.<\/p>\n

9. \u00a0Transfer the pearls to a jug or dish of grapefruit juice.<\/p>\n

10. \u00a0Repeat steps 6 to 9 until all the grapefruit juice has been used or you have the required amount of pearls.<\/p>\n

11. \u00a0Store the pearls in the grapefruit juice in the fridge for up to 3 days.<\/p>\n

 <\/p>\n

Plating:<\/strong><\/p>\n

1. \u00a0Place a piece of cannelloni in the middle of the plate.<\/p>\n

2. \u00a0Ladle the bisque around the cannelloni.<\/p>\n

3. \u00a0Place a large tablespoon of fennel to the side of the cannelloni.<\/p>\n

4. \u00a0Place 3 pearls on top of the cannelloni and scatter another 6 pearls around the plate.<\/p>\n

 <\/p>\n

Tips:<\/strong><\/p>\n

–\u00a0 I had originally planned to hold back 8 langoustine and use them as a garnish but we accidentally cooked and shelled them with the rest! \u00a0 A langoustine sitting on the edge of the cannelloni would have made the plate a little more attractive.<\/p>\n

–\u00a0 The bisque may require some adjustment as I had to improvise.<\/p>\n

–\u00a0 I’d suggest using less of the langoustine cooking water, so you don’t have to reduce it as much as I did!\u00a0 500ml is probably more than enough.<\/p>\n","protected":false},"excerpt":{"rendered":"

This was the fourth course from my tasting menu, a Langoustine and Lobster Cannelloni\u00a0with a Saffron sauce, braised baby fennel and pink grapefruit pearls. \u00a0Had this been at a different time of year I would have used blood orange to make the pearls but they are out of season. \u00a0I wanted pearls that would look like fish roe but also provide an acidic hit to counter the seafood and saffron sauce. This was the dish[…]<\/a><\/p>\n","protected":false},"author":1,"featured_media":1263,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"Langoustine and Lobster Cannelloni with Grapefruit Pearls http:\/\/wp.me\/p1PTCG-jb","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[37,5,29,19],"tags":[7,94,46,72],"class_list":["post-1189","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main","category-recipes","category-sauce","category-west","tag-pasta","tag-sauce","tag-seafood","tag-spherification"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/ginnyang.com\/wp-content\/uploads\/2013\/10\/GnY_LangLobCan.jpg","jetpack_shortlink":"https:\/\/wp.me\/p1PTCG-jb","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/1189","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1189"}],"version-history":[{"count":13,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/1189\/revisions"}],"predecessor-version":[{"id":1274,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/posts\/1189\/revisions\/1274"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=\/wp\/v2\/media\/1263"}],"wp:attachment":[{"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1189"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1189"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ginnyang.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1189"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}