Snacked langoustines and crispy pig's trotters
Toulouse chef Yochen Larger offers a land-sea recipe combining langoustines and pig's trotters on a purée with a full-bodied bisque.
This recipe from Yochen Larger, chef at the Terra Tolosa restaurant in Toulouse, comes from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps for a simple recipe for snacked langoustines, crispy pig's trotters and full-bodied bisque.
Serves 4
Preparation time: 45 min
Cooking time: 5 h
Ingredients for Yochen Larger's langoustines and pig's trotters
- 12 langoustines
- 2 shallots
- 1 carrot
- 1 onion
- Thyme
- Laurel
- 10 cl white wine
- 1 tbsp. tomato paste
- 4 baby onions
- Chervil
For the crispy pig's trotter stuffing
- 2 pig's trotters
- 2 l vegetable stock
- 2 shallots
- 1 clove garlic
- Olive oil
For the mashed potatoes
- 4 potatoes
- Butter
- Salt and pepper
Steps for Yochen Larger's langoustines and pig's trotters
- Pig's trotters: Cook in vegetable stock for about 2 h until meat melts.
- Mashed potatoes: Peel the potatoes and boil in plenty of salted water. mashed potato with a fork, adding a knob of butter.
- Caramelized baby onions: Caramelize in a frying pan with a knob of butter.
- Full-bodied bisque: Shell the scampi. Sauté the scampi heads and tails with the chopped shallots, carrot and onion in a rondeau (or stewpot). Allow to brown, then add thyme and bay leaves. Deglaze with white wine. Once the wine has reduced, add water to the top and the tomato paste. Simmer for 2 h. Strain through a sieve and reduce to a full-bodied bisque. Adjust seasoning if necessary.
- Pig's feet crisp: Bone the pig's feet to remove the flesh. Cook the meat in a sauté pan with the chopped shallots and minced garlic. Once the stuffing is cooked, set aside in a container to cool in the fridge. Cut the stuffing into 4 pieces and fry in a drizzle of olive oil to crisp up.
- Langoustines: Snack the langoustines quickly (they should still be pearly).
- Serving suggestions: Use a pastry cutter to make a thin layer of mashed potatoes. Place a hot pig's trotter crisp on top, followed by the snacked langoustines. Top with langoustine bisque. Add a caramelized spring onion and a sprinkling of chervil.
Has this recipe inspired you to discover Yochen Larger's cuisine? Read the Gault&Millau review of Terra Tolosa.
This article is taken from 109, Le Sang Neuf de la gastronomie française. Find this special issue on newsstands or in our online store.
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