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Pumpkin velouté with langoustines and sea urchin emulsion Recipe

A deliciously warming pumpkin velouté served with pan-fried langoustines and a sea urchin emulsion.

  • Preparation
    30mins
  • Cooking time
    30mins
  • Rest time
    0mn
Rate this recipe
(11 votes) 4.4/5
Ingredients
Pour people
  • Pumpkin : 600 g
  • Shallot(s) : 1 whole
  • Thyme sprig(s) : 1 whole
  • Double cream : 200 ml
  • For the garnish(es)
  • Large langoustine(s) : 18 whole
  • Olive oil : 50 ml
  • Fine salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Fresh coriander : 0.25 bunch
  • For the emulsion
  • Sea urchin roe : 40 g
  • Double cream : 200 ml
Method
  • 1. FOR THE PUMPKIN VELOUTÉ

    Peel the pumpkin, scoop out the seeds and then cut the flesh into small cubes. Peel and finely dice the shallot.

    Heat a large saucepan and add a drizzle of olive oil. Sweat the shallots with a pinch of salt for 1 minute then add the pumpkin cubes and the sprig of thyme. Cook for 5 minutes, stirring often. Add enough water to cover the pumpkin, cover with a lid and cook for 15 to 20 minutes. Remove the thyme sprigs and add the cream. Bring back to the boil then blend until smooth. Adjust the seasoning, set aside and keep warm.

  • 2. FOR THE EMULSION

    Place the sea urchins and the cream in a blender and blitz until smooth. Adjust the seasoning and then pour the liquid into a syphon. Attach the gas canister and then chill.

  • 3. FOR THE LANGOUSTINE

    Remove the head and the shell, leaving the tail intact. Use the tip of a sharp knife to remove the black spine.

    Heat a frying pan to hot and add a dash of olive oil. Cook the langoustines for 1 minute on each side. Remove from the pan and set aside on a few sheets of kitchen towel. Season with salt and pepper.

    Serve the pumpkin velouté and top with 3 langoustines per portion. Finish with a little of the emulsion and add a few sprigs of fresh coriander.

Chef's tip

«If you cannot get hold of sea urchins, use a bisque in the emulsion instead. Make a bisque using the langoustine heads. The best time to eat langoustines is between April and October - make this recipe using prawns or scallops outside of this season.»

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