I've been getting a lot of stick about the crisp sandwich and the burgers. After all my banging on about "Cordon Bleu this" and "Cordon Bleu that", you expected more from me.
So I give you ...
langoustes en fines ravioles.
This is based on a Joël Robuchon recipe from his book Robuchon Facile - and it really is easy, yet could conceivably feature on the menu of one of his Michelin starred restaurants.
The ravioli are made with layers of paper-thin slices of blanched turnip, their strong peppery flavour perfectly balancing the sweetness of the langoustines and the red pepper sauce. One to impress your dinner party guests with.
To make the ravioli sandwiches
Slice a small turnip very finely using a mandolin and cut into circles (about 7 cm) using a pastry cutter. Blanche the turnip slices in boiling salted water for 15 seconds, refresh in cold water and pat dry with kitchen roll. On top of 2 turnip discs, place 2 or 3 cooked langoustines, some very finely sliced fresh ginger and a flat parsley leaf and top with another disc of turnip. Stack a ravioli sandwich on top of another and serve with red pepper sauce.
Red pepper sauce
50 g onions
100 g red pepper
15 g fresh ginger
½ garlic clove, crushed with the flat side of a knife45 g butter
pinch of paprika
100 cl fish stock
11 cl crème fraîche
salt and pepper
1. Peel and finely chop the onions. Peel the red pepper, remove the seeds and cut into big chunks. Peel and finely slice the ginger.
2. Melt 30 g of butter in a pan and add the garlic and onions and sweat for a couple of minutes. Add the paprika, salt and pepper, ginger, red pepper and fish stock and cook on a low heat for 20 minutes.
3. Add the crème fraîche and set aside for 5 minutes then add 15 g of chilled butter and sieve.