Langoustines Rôties au Beurre...Langoustines Rôties au Beurre Noisette, Mousseline de Panais à la Vanille et Émulsion au Vin Jaune

Pan-roasted Brittany langoustines complemented by a silky vanilla-infused parsnip mousseline, glazed spring morels, and an aromatic Vin Jaune Jura emulsion.

Ingredients

Cooking Instructions

1. 01

   Prepare the Mousseline: In a heavy saucepan, combine the chopped parsnips, whole milk, 50ml heavy cream, vanilla pod, and vanilla seeds. Simmer over low heat until the parsnip is completely tender, about 20 minutes. Discard the pod, transfer solids and a splash of cooking liquid to a high-speed blender, and blend with 50g cold butter until ultra-smooth. Pass through a fine chinois, season with salt, and reserve warm.

2. 02

   Cook the Morels: In a sauté pan, melt 20g butter over medium heat. Sweat half of the minced shallots until translucent. Add the morels and sauté for 4-5 minutes until tender. Season lightly with sea salt and reserve.

3. 03

   Prepare the Vin Jaune Emulsion: In a small saucepan, sweat the remaining shallot in 10g butter. Pour in the Vin Jaune and reduce by two-thirds. Add the shellfish stock and the remaining 100ml heavy cream, simmering gently for 3 minutes. Slowly mount the sauce by whisking in 70g of cold cubed butter. Season with fine salt and keep warm; froth with an immersion blender just before plating.

4. 04

   Pan-Roast the Langoustines: Season the langoustine tails lightly with fine salt. Heat a heavy copper or cast-iron skillet over medium-high heat with the remaining 30g butter. When the butter foams and turns nut-brown (beurre noisette), lay the langoustines on their flat side and sear for 60 seconds, continuously basting with the foaming butter. Flip for an additional 30 seconds until just opaque and glossy. Remove immediately.

5. 05

   Assemble and Garnish: Swipe a graceful curve of warm vanilla-parsnip mousseline onto each warm coupe plate. Arrange three langoustines per plate alongside the glazed morels. Aerate the Vin Jaune sauce into a delicate foam and spoon generously around the elements. Finish with a delicate sprinkle of fleur de sel and sprigs of chervil.