Scampi tartare, fine jelly and crispy head

To sublimate this summer seafood, chef Christopher Coutanceau imagines it in three textures. The langoustine is presented as a tartare, a herb jelly, or in shells for a crispy result.

This recipe for langoustine tartare by chef Christopher Coutanceau, of Restaurant Christopher Coutanceau in La Rochelle, was published in Gault&Millau n°10. Discover the ingredients and preparation steps to make it as easy as possible.

Serves 6
Preparation time: 1 h 15
Cooking time: 45 minutes

Ingredients for Christopher Coutanceau's Langoustine Tartare

This recipe includes langoustine tartare, langoustine jelly and fried heads. Here are the ingredients.

For the langoustine jelly

500 g langoustine heads
1 celery stalk
1/2 onion
Thyme and bay leaf
1 leek white
25 cl white wine
1 l water
Salt, pepper and Espelette pepper
1 sheet of gelatine for 60 cl of fumet

For the langoustine tartar

450 g langoustine meat
10 ml oyster juice
2 tbsp. chives
1/4 lemon (juice)
30 g mayonnaise
8 g whipping cream
Salt, pepper and Espelette pepper

For the crispy heads

3 langoustine shells
Flour
Frying oil
Salt

Steps for Christopher Coutanceau's Langoustine Tartare

A few simple steps are all it takes to make the chef's Langoustine Tartare.

Scampi jelly. Place the gelatine sheet in a bowl of iced water. For the langoustine fumet, boil the langoustine heads in water with the white wine, celery, onion, leek white, thyme and bay leaf for 40 minutes. Season to taste. Strain, then clarify the fumet and add the wrung-out gelatine. Set aside.
Scampi tartar. Remove the scampi from the water, then chop with a knife. Mix with the oyster juice, chives, mayonnaise mixed with whipping cream and lemon juice. Season to taste. Set aside.
Crispy heads. Remove the head from the scampi shells, cut in half lengthways, flour and fry at 140°C until golden-brown. drain on absorbent paper and salt while still hot.
Presentation. Arrange the tartare in a disk in the center of a plate, smooth with the back of a spoon, then decorate with dots of langoustine jelly and aromatic herbs such as samphire and borage flowers. Serve with the crispy heads warm on the side.

Has this recipe inspired you to discover Christopher Coutanceau's cuisine? Read the Gault&Millau review of Restaurant Christopher Coutanceau (17/20).