Home Reviews Recipe Panaché of Shieldaig langoustines, leek and chèvre in a filo basket

Panaché of Shieldaig langoustines, leek and chèvre in a filo basket

Serves 4

Filo baskets

12 sheets of filo pastry, about 15cm square

50ml clarified butter

Equipment: 4 medium dariole moulds

Method: Pre-heat oven to 190ºC. Butter the outsides of the 4 moulds and place, base upwards, on a baking tray. Place a filo sheet on a chopping board and brush with butter, place a second sheet on the first at a 30º angle and brush with butter and repeat again, with a third sheet, at a further 30% angle. Place the centre of the resulting overlapping sheets, butter side up, on the mould and gently press the pastry around the mould to form a basket shape.

Repeat to form 4 baskets. Place the moulds on the baking tray into the oven and bake until golden (around 6 minutes). Carefully prise moulds away, place baskets on their bases and replace in oven for 4 minutes or so to brown insides.

 

Beurre rouge

100g finely chopped red onions

150ml red wine

150ml fish stock

65ml red wine vinegar

175g unsalted butter (chilled and diced)

Salt and black pepper

Method: Place all ingredients except butter into a saucepan with a couple of pinches of salt. Bring to boil, simmer uncovered for 15 minutes and covered for a further 20 minutes. Reserve.

Panaché

6 freshly cooked and peeled langoustines (or, even better,

4 handfuls of freshly cooked and peeled spiny lobsters, which we are lucky enough to be able to obtain from our local fishermen)

Double cream

Ripe goat’s cheese, cut into small chunks

2 slim leeks

Salt, white pepper, black pepper

Chopped chives

Method: Top and tail leeks, remove outer leaves, wash thoroughly and thinly slice. Cook quickly in a pan of boiling salted water then plunge into iced water to arrest cooking and intensify colour.

To serve: Warm filo baskets. Heat beurre rouge base and whisk in butter pieces a few at a time. Season to taste with salt and black pepper. For each portion heat some cream in a shallow pan, add some goat’s cheese chunks then, when almost melted, season to taste with salt and white pepper, add some leeks, further cheese chunks (to soften but keep whole) and 4 langoustines and heat through.

Place a filo basket in the centre of a large bowl and fill with the langoustine, leek and cheese mixture, scattering a few chopped chives on top. Spoon the hot burgundy coloured beurre rouge around the outside of the basket to provide a lovely contrast of colours.