Seared and Raw Langoustine Tartare with Coriander Jelly and Redcurrant Vegetables – Recipe by Chef Guy Martin

• Olive oil, salt, freshly ground pepper, lemon juice, ground coriander: QS
• 8 royal langoustines (2/4)
• 80 g carrots (3 mm dice)
• 40 g finely chopped yellow onion (30+10)
• 40 g celery stalk (3 mm dice)
• 40 g currants
• 80 g physalis cut in 4
• 160 g coriander cooking water
• 40 g cilantro purée
• 3.2 g Gellan (Texturas)
• 100 g yellow zucchini (with skin, seedless)
• 100 g water
• 200 g plain soy drink
• 12 coriander flowers

Master this gourmet dish with Chef Guy Martin's expert recipe, straight from Thuriès Gastronomie Magazine. A Michelin-starred classic for discerning home chefs.

Difficulty: ★★★★☆

Prepare the langoustines: Shell the langoustines, set aside 4 whole ones, and separate the heads and tails from the others.

Simmered vegetables with currants: Sweat 30 g of finely chopped yellow onion in olive oil. Add carrots and diced celeriac, mix, and sweat everything without browning for 3-4 minutes. Add currants and physalis, cover, and cook for about 10 minutes.

Coriander jelly: Mix the cilantro cooking water with the coriander purée and Gellan. Season, bring to a boil, and cook for 1 minute. Immediately pour into a frame (15 x 4 x 3 cm) and let set. Using a paring knife, cut 8 strips (15 x 4 cm), then trim to 13 cm in length.

Yellow zucchini coulis: Sweat the remaining yellow onion in olive oil without browning. Add yellow zucchini in 1 cm dice, water, and salt. Bring to a boil, then cook covered over low heat for about 20 minutes. Blend into a smooth purée; thin with water if needed. Adjust seasoning and set aside.

Simmered vegetable emulsion: Bring the soy drink to a boil with 50 g of the redcurrant vegetable stew. Blend and strain. Adjust seasoning.

Assemble the tartare: Chop the shelled langoustine tails with 20 g of mixed vegetables. Season with lemon juice, ground coriander, salt, and pepper.

Lay 4 strips of coriander jelly flat, then overlap 4 more by 1 cm lengthwise to form 4 rectangles (13 x 7 cm). Place 25 g of tartare lengthwise on each, roll up, and cut ends diagonally. Refrigerate.

Cook the langoustines: Sear the whole langoustines in olive oil on their backs, turn over, and finish in a 220°C oven for about 2 minutes. Drain on absorbent paper and season with pepper.

Plate and finish: On each plate, place a langoustine tartare roll and pour over the yellow zucchini coulis. Shape the stewed vegetables with currants using a rectangular cookie cutter, top with a whole langoustine, then add the vegetable emulsion. Garnish with coriander flowers.

Source: Recipe by Guy Martin from Thuriès Gastronomie Magazine