Butter poached langoustines, black pudding, orange gel

The Recipes / Seafood 

Roman Camp, Stirlingshire

8 langoustines
100g butter
Juice of ½ a lemon

Black pudding
250ml pigs blood
150g good quality pig back fat
80g finely chopped shallot
Knob of butter
50g oatmeal, soaked in milk overnight
120g double cream
½ teaspoon salt
Pinch of ground cumin, coriander, and ginger
½ teaspoon white pepper

Shellfish sauce
1 shallot
Knob of butter
50ml Noilly Prat
100ml shellfish stock
100ml chicken stock

Orange gel
200ml fresh orange juice, reduced to 80g
15g fructose
2g gellan gum
0.5g citric acid
0.5g salt
0.5g xanthan gum
120g mineral water


Serves 2

Separate the langoustine tails from the head and blanch in boiling water for 20 seconds. Refresh in iced water and peel off the shell.

Pass the blood for the black pudding to remove any clots. Sweat off the shallot in butter, add half the diced fat, and cook for a minute. Remove from the heat and cool slightly, then mix in the remaining fat, oatmeal, seasoning, cream and spices. Pour onto a tray and bake in the oven at 180˚C until set. Cool completely.

Melt the butter for the sauce, add the sliced shallot, caramelise, then add the Noilly Prat and bring to the boil. Add the stocks and reduce to desired consistency.

Whisk all the gel ingredients except the reduced juice together in a bowl. Bring to the boil, then remove from the heat and whisk in the orange reduction. Chill in the fridge, and once set blend, season and pass.

When ready pan fry the black pudding in a little oil, then finish in the oven. Warm the butter and add the lemon juice, then gently poach the langoustines for 2-3 minutes. Serve with the orange gel and warmed sauce.