Recipe for risotto with langoustine

Servings: Portions
Risotto with Langoustine
Ingredients
- Leek Ash
- 9 pcs. Lobster Tails
- 250 gram Rice Arborio rice is preferred
- 15 gram Butter
- 5 dl stock Made from langoustine
- 50 gram Parmesan
- 1 dl White Wine
- 1 dl Cream
- Oil Truffle oil for the ballotine
Instructions
Ballotine of Langoustine Tails
- Start by freeing the tails and use the rest of the langoustine to make the stock for the risotto, as you can see the recipe here.
- Start by rolling out cling film on the kitchen counter and drizzle a bit of truffle oil on it. Place the tails on the oil on top of each other and add a bit of salt and white pepper. Drizzle some more oil on top and wrap them up like a sausage in the cling film. Tighten the film around and prick a few holes in the film. Wrap the whole thing in a new piece of cling film, tightly sealing both ends with either a clip or string.
- Cook the tails in sous vide/water bath for 25 minutes at 49 degrees Celsius (120 degrees Fahrenheit).
- Take the fish out and pat it dry. Roll it in leek ash (see the recipe here) and slice it into thin slices.
- We didn't manage to get the tails to stay together, so they fell apart when sliced. Next time, we will use meat glue to keep them together.
Risotto
- Sauté the onions and rice in butter and oil over medium-high heat in a heavy-bottomed pan. Add the white wine and let it reduce. Add salt and pepper.
- Next, the stock should be added slowly over 20 minutes. Then add the cream and grated Parmesan to the pan and give it another 5 minutes.
- Taste and adjust with salt, pepper, lemon juice, and vinegar.
- Serve the dish with a fresh salad and freshly ground pepper and grated Parmesan on top.