Ingredients

20 langoustines (about 4 pounds) (You may substitute with king prawn, Australian Crayfish or large 2 to 3 oz.-shrimp with heads)

1 oz. shellfish butter (see below)

pepper

sea salt ('fleur de sel')

For shellfish butter

• 5 shellfish heads
• 6 oz. unsalted butter
• 12 oz. water

For langoustine broth

• 15 langoustine (shellfish) heads
• 2 cups chicken stock
• 1 1/2 oz. shellfish butter

For Chardonnay reduction

• 3 oz. red onion (3 small pieces)
• 4 oz. quince
• 10 oz. Chardonnay
• 10 oz. langoustine broth
• 3 grapefruit peelings (use a vegetable peeler)
• 20 peppercorns (preferably Indonesian)
• 1/4 vanilla bean
• 3 oz. unsalted butter
• 1/4 dry chili
• 1 mint leaf
• pepper

For salsify

• 1 lb. salsify
• 1/4 oz. olive oil
• 1/2 oz. duck fat
• 1 oz. butter
• 1 1/2 cup chicken stock
• sea salt (fleur de sel)
• black pepper

For truffle dressing

• 2 oz. olive oil
• 1/2 oz. truffle juice
• 1 oz. lemon juice
• salt
• white pepper
• 3 basil leaves
• 4 oz. broccoli sprouts

Description

Laurent Gras, The Chef At New York City's Peacock Alley Restaurant, Says The Mild Flavor Of The Langoustine Meat And The Crunchy Texture Of The...

View Full Recipe