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Langoustines, Leeks And Black Truffle Recipe

Recipe By Great British Chefs

A striking starter best served between august and november, sweet leeks and langoustines are matched with piquant pickled onion petals and earthy, luxurious truffle.

4.9
13 Rating -
Rate
Non Vegdiet
2hr total
2hr total
Langoustines, Leeks And Black Truffle
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Ingredients for Langoustines, Leeks And Black Truffle Recipe

  • 3 Langoustines
  • 25 gram Onion
  • 17.50 gram Fennel
  • 1/4 tablespoon Olive oil
  • 1/4 Garlic Clove
  • 1/4 sprig Fresh thyme
  • 1/4 Bay leaf
  • 6.25 gram Tomato puree
  • 75 gram Plum tomatoes
  • 0.63 gram Sea salt
  • 1/2 pinch Cayenne pepper
  • 25 milliliter Vegetable oil
  • 6.25 milliliter Cognac
  • 31.25 milliliter White wine
  • 50 milliliter Water
  • 0.38 gram Agar agar
  • 6.25 gram Creme fraiche
  • 2.50 milliliter Egg yolk
  • 3.75 milliliter White wine vinegar
  • 5 milliliter Warm water
  • 15 milliliter Extra virgin olive oil
  • 1/4 pinch Sea salt
  • 1/4 pinch Cayenne pepper
  • 2.50 gram Black truffle
  • 1 Leeks
  • 6.25 milliliter Extra virgin olive oil
  • 5 milliliter Chardonnay vinegar
  • 1/4 pinch Salt
  • 1/4 pinch Freshly ground black pepper
  • 1.25 gram Black truffle
  • 1/4 Red Onion
  • 25 milliliter Water
  • 25 milliliter Red wine vinegar
  • 18.75 gram Caster sugar
  • 1/2 pinch Sea salt
  • 1/4 pinch Freshly ground black pepper
  • 0.13 Star anise
  • 1/4 sprig Fresh thyme
  • 0.38 tablespoon Olive oil
  • As required Sea salt
  • As required Freshly ground black pepper
  • 1 gram Borage
  • 3 Slices of black truffle
  • 3 Langoustines
  • 25 gram Onion
  • 17.50 gram Fennel
  • 1/4 tablespoon Olive oil
  • 1/4 Garlic Clove
  • 1/4 sprig Fresh thyme
  • 1/4 Bay leaf
  • 6.25 gram Tomato puree
  • 75 gram Plum tomatoes
  • 0.63 gram Sea salt
  • 1/2 pinch Cayenne pepper
  • 25 milliliter Vegetable oil
  • 6.25 milliliter Cognac
  • 31.25 milliliter White wine
  • 50 milliliter Water
  • 0.38 gram Agar agar
  • 6.25 gram Creme fraiche
  • 1/4 Red Onion
  • 25 milliliter Water
  • 25 milliliter Red wine vinegar
  • 18.75 gram Caster sugar
  • 1/2 pinch Sea salt
  • 1/4 pinch Freshly ground black pepper
  • 0.13 Star anise
  • 1/4 sprig Fresh thyme
  • 2.50 milliliter Egg yolk
  • 3.75 milliliter White wine vinegar
  • 5 milliliter Warm water
  • 15 milliliter Extra virgin olive oil
  • 1/4 pinch Sea salt
  • 1/4 pinch Cayenne pepper
  • 2.50 gram Black truffle
  • 1 Leeks
  • 6.25 milliliter Extra virgin olive oil
  • 1/4 pinch Salt
  • 1/4 pinch Freshly ground black pepper
  • 1.25 gram Black truffle
  • 0.38 tablespoon Olive oil
  • As required Sea salt
  • As required Freshly ground black pepper
  • 1 gram Borage
Nutrition
value
1523
calories per serving
126 g Fat12 g Protein64 g Carbs24 g FiberOther

Current Totals

  • Fat
    126g
  • Protein
    12g
  • Carbs
    64g
  • Fiber
    24g

MacroNutrients

  • Carbs
    64g
  • Protein
    12g
  • Fiber
    24g

Fats

  • Fat
    126g

Vitamins & Minerals

  • Calcium
    512mg
  • Iron
    13mg
  • Vitamin A
    2354mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    128mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    88mg
  • Vitamin E
    19mg
  • Copper
    < 1mcg
  • Magnesium
    262mg
  • Manganese
    3mg
  • Phosphorus
    318mg
  • Selenium
    12mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Great British Chefs