How to make langoustine risotto with steamed egg yolk 1. To make the langoustine stock, heat a large saut pan, add the olive oil, and when hot add the shells to the pan. Cook the shells in three lots, seasoning them with a little salt, and drain, each time re-using the oil.
Once they are all cooked, place all the oil back into the pan, add the carrots, seasoning with a little coarse salt, and cook for 6-8 minutes, till they are a little coloured. Add the shallot and fennel, cook for a further 3-4 minutes then add the herbs, spices and ginger. Cook this for another 2-3 minutes.
Return the shells and cook for 2-3 minutes more, then add the tomato paste and tomatoes and cook for another 5 minutes on a low heat. Add the white wine and the brandy and reduce by half.
Place into a large pot and top up with cold water. Bring this up to a boil and skim off all the scum, simmer this for as long as possible, then pass through a colander. Press the shells and vegetables down well, getting the maximum juice and flavour. Then pass through a fine sieve, bring back to a simmer, skim, and pass through a fine sieve once again.
To make the langoustine risotto 5. Sweat off the shallots, garlic, thyme, and bay leaf in the olive oil on a low heat for 2 minutes, without colour. Season with salt and pepper, add the rice and cook for 2 minutes, stirring all the time, so the oil is soaked up.
Add the white wine and cook till absorbed - this will take a minute or so - then slowly add the langoustine stock to the rice, little by little, stirring every minute or so. The risotto will take around 14-16 minutes to cook.
Towards the end, add the crme fraiche, Parmesan cheese, chopped tarragon, chives, lemon juice and brandy. When the risotto is almost cooked, just before service, check the seasoning and add in the langoustines.
To make the sauce 8. Meanwhile, place a pan onto a medium heat, add half the butter into the pan and once it has melted add the shallots, pepper, bay, salt, tarragon and sugar. Cook for 2-3 minutes till semi soft, then add the brandy and reduce by half. Add the stock into the pan and reduce by half once again, on a medium heat. Skim all the time and wipe down the sides when it's reducing, so it does not make the stock discolour.
Add the cream and simmer for a further 15 minutes then add the rest of the butter and season with pepper and the lemon juice. Remove the bay leaf and tarragon and pour into the blender. Blend for a minute then pass through a fine sieve, pressing really well to extract the maximum flavour.
To serve 10. Crack the eggs and separate the egg yolks. Place just the egg yolks into a little buttered tin foil parcel, season with salt and pepper then steam for 2-3 minutes.
. Place the risotto in the bowl, followed by some of the langoustine sauce around the edge, then position the egg yolk in the middle and the sorrel scattered over the dish.
