Pan-seared Langoustine, Saffron Monkfish, Squid Ink Tagliatelle

Ingredients

• 1 medium monkfish tail, skinned, deboned and quartered
• pinch of saffron
• 2/5 C (100 ml) milk
• 110 g flour
• 1 egg
• 1 tsp (5 ml) olive oil
• 1 sachet squid ink
• salt to taste
• 4 medium scallops
• 5 Tbsp (75 ml) fresh cream
• 1 egg yolk
• 1 tsp (5 ml) chopped tarragon
• salt to taste
• 1 medium abalone, cooked sous vide for 6 hours at 62 °C, scrubbed and trimmed
• 1 medium onion, thinly sliced
• 50 g butter
• salt to taste
• 200 g cannellini beans, cooked
• 2/5 C (100 ml) fresh cream
• 250 g lemon segments
• 30 flaked almonds, toasted
• 1 clove garlic, chopped
• 2 Tbsp Parmesan, grated
• 1/2 tsp xantham gum
• 3 Tbsp (45 ml) olive oil
• salt to taste
• juice of 1 lemon
• 1 medium onion, sliced
• 2 Tbsp (30 ml) butter
• 1 C (250 ml) white wine
• 1 C (250 ml) fish stock
• 1 C (250 ml) fresh cream
• juice of 1 lemon
• 1 clove garlic, chopped
• 200 g cannellini beans, cooked
• 1 Tbsp (15 ml) fresh cream
• 1 Tbsp (15 ml) fish stock
• knob of butter
• pinch of salt
• 1 medium tomato, peeled and cut into small concassé
• pinch of chopped Italian parsley
• 4 medium langoustine tails
• butter, for frying
• nasturtium leaves
• capers
• vinaigrette
• Maldon salt
• olive oil

Instructions

1. 1

   --- Saffron monkfish ---

2. 2

   Place the saffron in the milk and soak the monkfish in this mixture overnight. Remove the fish the following day and

3. 3

   roll firmly in plastic wrap. Cook in a water bath set to 62 °C for approximately 5–6 minutes, or until just cooked.

4. 4

   Refresh in ice-cold water, remove from the plastic wrap and keep to one side in the refrigerator.

5. 5

   --- Squid ink tagliatelle ---

6. 6

   Mix all the ingredients well to form a firm and elastic dough. Leave to rest for 1 hour and then run it through a pasta

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   machine. Hang to dry and keep to one side.

8. 8

   --- Abalone boudin ---

9. 9

   Blitz the scallops and the egg yolk together and then pass through a fine drum sieve. Add the rest of the ingredients

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    and check seasoning. Roll into 4 equal-sized cylindrical shapes using plastic wrap. Keep to one side.

11. 11

    --- White bean purée ---

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    Cook the onion in the butter with a bit of salt in a heavy-based saucepan over medium heat. When the onion is soft,

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    add the beans and cook for a further 5 minutes, stirring occasionally. Add the cream and reduce by half. Blitz and pass

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    through a fine strainer. Check seasoning and adjust if necessary. Keep to one side

15. 15

    --- Lemon pesto ---

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    Blitz all the pesto ingredients until smooth in a Blendtec® blender. Check seasoning and acidity. Place the mixture

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    into a Pacojet beaker and freeze. Pacotize as required. Keep chilled.

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    --- Velouté ---

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    Cook the onion in the butter with a bit of salt to taste in a heavy-based saucepan over a medium heat until the onion is

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    soft. Add the wine and reduce by half. Add the stock and reduce by half. Add the cream and once again reduce by half.

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    Strain through a fine sieve, check seasoning and add the lemon juice once you are happy with the consistency and the

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    taste. Cover and keep to one side.

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    --- White bean ragout ---

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    Warm the garlic and beans in the cream and fish stock. Reduce until the liquid coats the beans. Add a knob of butter

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    and a pinch of salt and, when you are ready to serve, add the tomato concassé and parsley.

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    --- To serve ---

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    Cook the langoustines in butter on a medium heat in a non-stick pan. Cook the pasta in a large pot with water at a

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    rolling boil for 4–5 minutes. Cook the boudins in a pot with boiling water for about 4 minutes and then remove from

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    the plastic wrap and cut into 3 pieces each. Warm the purée, pesto, velouté and ragout respectively. Mix the capers

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    with the vinaigrette. Warm the monkfish in the oven.

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    Cut the monkfish in half and add it to the top of the plate. Place a dollop of purée on the plate and drag it across the

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    plate with the back of a spoon. Pile the beans on the opposite side of the plate and then place a langoustine on top.

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    Roll the pasta with a carving fork, place it on the plate next to the beans, and add the boudins, caper dressing and

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    nasturtium leaves. Add the lemon pesto to the plate and finish with the velouté, Maldon salt and olive oil. Serve while

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    hot.

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    --- Tip ---

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    The lemon pesto recipe yields more than needed but the rest can be frozen for later use.