Rick Stein, Santa Monica Seafood & Langoustine and clotted cream quiche with tarragon and parsley
A client of mine loves langoustines. I have never eaten langoustines, let alone cooked with them. When in doubt, always refer to Rick Stein. His fish book provides a detailed account of most fish, with photographs to help with the procedures necessary to create a food memory. I was pleasantly surprised how simple and delicious a langoustine dish could be. The only problem for most folk is their price. I have never been disappointed by a Rick Stein recipe. Infact my client commented on how moist and flavorful the langoustine and sauce tasted.
A five minute drive from my house is my favorite fish market in Los Angeles. There is a large and varied assortment of fish. Most choices come filleted or whole. They also have a small cafe and deli. I only buy fish from there. The fish is fresh or frozen fresh and I am never disappointed.
A Rick Stein recipe:
“Langoustine and clotted cream quiche with tarragon and parsley
This recipe is from my Food Heroes book. Bill Baker, our main wine supplier and a good friend, knocked it up for me one Sunday lunch. It’s one of my favourite recipes – there’s something about the clotted cream mixed with milk that gives it an almost curd-like finish and, of course, seafood and tarragon are a match made in heaven. This is equally good with lobster. It makes one little lobster go a deliciously long way. Serves six to eight.
For the pastry;
225g plain flour
65g chilled butter, cut into pieces
65g chilled lard, cut into pieces
1º-2 tbsp cold water
1 egg white
For the filling;
750g cooked langoustines in the shell
100g clotted cream
3 large eggs
2 tsp finely chopped tarragon
2 tsp finely chopped parsley
Salt and freshly ground black pepper
For the pastry case, sift the flour and salt into a food processor or mixing bowl. Add the butter and lard, then work together until the mixture looks like fine breadcrumbs. Preheat the oven to 200C/400F/gas mark 6. Stir in the water with a round-bladed knife until the dough comes together into a ball. Turn out on to a lightly floured work surface and knead briefly until smooth. Roll out the dough and use it to line a 4cm-deep, 22.5cm-diameter loose-bottomed flan tin. Prick the base here and there with a fork, then chill for 20 minutes.
Line the pastry case with a sheet of crumpled greaseproof paper and baking beans, and bake blind for 15 minutes. Remove from the oven, discard the paper and beans, then return the pastry to the oven for five minutes longer. Remove from the oven, brush the base of the pastry case with the unbeaten egg white, then return to the oven for another minute. Remove the pastry and reduce the oven temperature to 190C/ 375F/gas mark 5.
While the pastry case is baking, remove the langoustine meat from the shells. In a bowl, gradually mix the milk into the clotted cream until smooth. Beat in the eggs, then stir in the tarragon, parsley, three-quarters of a teaspoon of salt and some freshly ground black pepper. Scatter the shellfish meat over the base of the pastry case, then pour over the egg mixture.
Bake the quiche for 25-30 minutes until just set and lightly browned. Remove and leave to cool slightly before serving.”
Thank you Mr. Stein