Good_Things_Magazine_AprilMay_2017

Having turned

Cartmel into a

foodie destination

with his Lake

District restaurant,

L'Enclume, this chef

has revolutionised

dining at Claridge’s

with his foraging-

centric approach in

the kitchen at Fera.

INGREDIENTS

For the cabbage

• 500ml apple juice


• 125ml blueberry vinegar


• 8 Kalibos cabbage leaves


• 50ml red cabbage juice
  For the vinegar gel


• 350ml blueberry vinegar


• 350g water


• 150g sugar


• 10g agar agar
  For the parsnip purée


• 250g parsnips, peeled and
  finely chopped


• 25g butter


• 25ml water


• 125ml full-fat milk


• salt and sherry vinegar,
  to taste
  For the shrimp sauce


• 1 tbsp olive oil


• 600g shell-on shrimps


• 1 tbsp cognac


• 1 carrot, finely chopped


• 1 stick celery, finely chopped


• 1 roscoff onion, finely
  chopped
  
  
  • 1 leek, finely chopped
  
  
  • 250ml white wine, simmered
    until reduced to 125m
  
  
  • 2 garlic cloves, finely
    chopped
  
  
  • 1 star anise
  
  
  • 1 bay leaf
  
  
  • 1 tsp black peppercorns
  
  
  • 1 tbsp tomato puréel
  
  
  • fish stock, to cover
  
  
  • cream, butter and lemon
    juice, to taste
    For the langoustine
  
  
  • 8 large langoustine, cleaned
    To garnish
  
  
  • perilla cress
  
  
  
  

METHOD

1. For the cabbage, bring the
   juice and vinegar to the boil
   in a large saucepan. Add the
   cabbage leaves and blanch for
   2-3 minutes, or until tender.
   Drain and immediately plunge
   into iced water. Set aside.


2. For the vinegar gel,
   combine all ingredients in a

large saucepan, bring to the

boil, transfer to a container,

and refrigerate until set.

3. Transfer to a blender, blend
   until smooth, pass through a
   fine sieve and set aside.


4. For the parsnip purée,
   place the parsnips in a large
   saucepan with the butter and
   water, cover the pan tightly
   with clingfilm and cook over
   medium heat for 10 minutes.


5. Remove the clingfilm, cook
   until the water has evaporated,
   then add the milk and cook
   until reduced by half. Transfer
   to a blender, blend until
   smooth and pass through a
   fine sieve. Season to taste with
   salt and vinegar and set aside.


6. For the shrimp sauce, set a
   large saucepan over high heat,
   add the oil and the shrimp,
   and roast, stirring occasionally,
   until golden.


7. Add the cognac, flambé,
   then remove the shrimp from

the pan and set aside.

8. Reduce the heat to medium,
   add the vegetables, wine,
   garlic and spices, cover, and
   allow to sweat for 5 minutes.


9. Add the tomato purée and
   cook gently for another 10
   minutes. Return the shrimp
   to the pan, add the fish stock,
   and simmer for 40 minutes.


10. Strain the shrimp, transfer
    to a blender and blend to a
    paste. Add to the stock and
    simmer for a further 5 minutes.


11. Turn off the heat, allow to
    rest for 10 minutes, then pass
    through a fine sieve.


12. Return to a clean saucepan
    and cook over medium heat
    until reduced to a glaze
    consistency. Finish the sauce
    with cream, butter and lemon
    juice to taste and set aside.


13. For the langoustine,
    preheat the grill to high. Bring
    a large saucepan of salted
    water to the boil, then add the

langoustine and blanch for

5 seconds. Remove from the

pan and immediately plunge

into a bowl of iced water.

14. Peel the langoustine and
    remove the digestive tracts,
    insert a cocktail stick into the
    tails to keep them straight,
    and grill for 2-3 minutes, until
    golden-brown.


15. To serve, place a spoonful
    of the parsnip purée on each
    serving plate. Top each with
    a grilled langoustine, then
    quickly glaze a cabbage leaf
    with the cooking liquor and
    use to cover the langoustine.


16. To finish the dish, pipe dots
    of the vinegar gel over the
    top of the cabbage, garnish
    with perilla cress and serve,
    accompanied by a small jug of
    the shrimp sauce.

RECIPE COURTESY

OF SIMON ROGAN,

FERA AT CLARIDGE’S

feraatclaridges.co.uk

Simon Rogan Grilled langoustine, Kalibos

cabbage, parsnip & shrimp sauce

Serves 8

ENTERTAINING & INTERIORS

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THE

CHEF

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Chefs_MATT ZPCATHY ZP_v2.indd 79 13/04/2017 16:15