Langoustines Béarnaise á la Pirate
First, prepare a compôte of sea kale and chervil stalks, using a balsamic vinegar and red wine reduction. Allow to set in the fridge.
Next, prepare your béarnaise sauce. Heat some butter in a solid bottomed pan. When it starts to foam, remove it from the heat and leave it until the milk solids precipitate out. Seive through a muslin cloth and keep warm.
Put some finely chopped shallots, crushed peppercorns,chopped tarragon and thyme, a bay leaf, and a mixture of white wine and tarragon vinegar in a solid bottomed pan and biol until reduced by a third. Strain into a bain marie.
Add egg yolks to the bain marie, fold in gently, then whisk. Remove from the heat, gently whisk in the clarified butter, and add some chopped chervil and chives.
Clean the langoustines, dust with smoked paprika (Morrocan is the best, but Hungarian will do at a pinch), then drizzle with rosemary-scented olive oil. Lightly sear the langoustines on a hot griddle for about a minute each side.
Create a small mound of the compôte in the centre of the plate, arrange the langoustines on the compôte, drizzle with some more rosemary-scented olive oil, and then carefully pour the béarnaise sauce around the outside of the plate.
To finish the dish Pirate style, garnish with a pork pie and fish heads, drizzle with two-stroke oil and cleave the plate in two with your cutlass. Bon appetit!
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