Roasted Langoustine with Crab Cookies and Veal Leg Salad

If you hear something about Hong Kong the first thing that pops in your head is that it is absolutely modern, mod, huge-scale city, where there was some incredible miracle. No wonder it is called the “Asian tigers”. Hong Kong id fast-moving, impresses with its volume, territories, but at the same time showing your color!

And thinking about Asian food, you just imagine something unusual and extraordinary. And just today, I want to show you the recipe of the chef from Hong Kong. Roasted Langoustine with Crab Cookies and Veal Leg Salad.

Roasted Langoustine with Crab Cookies and Veal Leg Salad

Difficulty Level: Hard

Calories: 750

Cooking Time: 120 min

Ingredients:

Green bean puree

600 g Raw French green beans
250 g Brunoise button mushroom
75 g Butter
100 g Brunoise of carrot

Truffle Sauce

400 ml Chicken Stock
400 g Chiffonade of white leek
125 g Butter
1 tin Truffle juice – 390 ml
250 g 10 years old Madeira
350 g Red Port

Crab tuile mix

200 grams Beurre noisette
200 grams Flour
200 grams Egg whites
100 grams Crab bisque reduced as syrup

Instructions:

Green bean puree

Cook the Green Beans until cooked through.
Refresh in ice-cold water.
Drain the beans and blend in thermo mix.
Pass through a fine sieve.
Re weigh 400 gms of Green Beans.
Cook the brunoise mushroom in butter.
Mix the two vegetables in a pan with the cream and cook until soft.
Allow to cool and mix in the mushroom.
Then mix the brunoise mix and bean purée together.
Season with white pepper, salt and a few drops of lemon juice to give it balance.

Truffle Sauce

Chiffonade the leek and sweat in the butter until translucent, approximately 5 minutes.
Add the hot reduced stock.
Simmer for 2 minutes.
Add the truffle juice and simmer for 2 minutes more.
Blend in the thermo mix on high for a few minutes and pass through the fine chinois.
Flame and reduce the alcohols.
Once both are reduced to heavy syrup, pour into the sauce and blend.
Cool down over ice, whisking to emulsify.

Salad of veal leg

Cook the veal legs in broth.
Once cooked, clean and dress the meat with olive oil, salt, pepper and lemon juice and put in a mold.
Let it cool and cut into small cubes.
Add it to a brunoise of boiled eggs and lightly chopped capers and anchovies.
Season with sherry vinegar, chives and shallot oil.

Crab tuile mix

Preheat oven to 140°C.
With a hand blender, mix the butter and egg whites.
Add the flour a little at a time until smooth.
Add the crab reduction to taste.
Take 100 grams of the above mixture and add 150 grams of maple syrup and mix well.
Spread thinly onto a non-stick mat.
Half of the biscuits need to be sprinkled with coral baking powder.
Bake in the preheated oven until slightly holy in appearance.

Carb salad

Poach a leg of king crab.
Remove the pulp and season with basil, diced celery, diced avocado and a spoon of mayo.
Make a disk the same diameter of the cookies and fill one cookie with the mix.

Langoustine