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recipe • Fish / Shellfish

Tartelette with langoustine, caviar, fennel and green apple

Category Fish / Shellfish
Persons 4

Indulge in a gourmet delight crafted by our JRE-Belgium member, Stefaan de Proft from restaurant Pacht 26. This tartelette with langoustine, caviar, fennel, and green apple promises a symphony of flavors that will elevate your culinary experience to new heights!

For the tartlets

  • Stick 2 sheets of brick dough together using some melted butter.

  • Cut it out with a round cookie cutter, place it between 2 tartelette molds and bake in an oven at 180┬░ for 8 minutes.

Sheets of brick dough

For the flan

  • Heat 250g of vigorously boiled langoustine bisque, melt 16g of soaked gelatin leaves in it.

  • Mix in the mascarpone and cream until smooth.

  • Pour this into a silicone mold and let it set in the fridge.

250 g Steamed langoustine bisque
75 g Mascarpone
175 g Cream 40%
6 g Gelatin

Finishing

  • Decorate the tartelette with the ingredients.

Fennel leaves dried and reduced to powder
Granny Smith/Green apple Slices
Saffron mayonnaise
Gross grain caviar
Fennel leaves and golden flower leaves