Chef’s Christmas: Starter of langoustine with chorizo mayonnaise

Serving a fantastic Christmas dinner this year? Get inspired by Pillows Chef's Christmas! The chefs of our Pillows restaurants share their favorite Christmas recipes that are a real party on the plate. The starter by Wouter van Leeuwen of the IJssel Restaurant in Deventer is a langoustine with chorizo mayonnaise with crème fraîche and potatoes.

Ingredients

- 4 langoustines size 8/12
- 500 ml sunflower oil
- 100 g egg yolk
- 15 g natural vinegar
- 100 g chorizo
- 150 g crème fraîche
- 1 lemon
- 75 ml natural vinegar
- 75 ml water
- 75 g sugar
- 1 stem of celery
- 1 big potato
- Salt
- Edible flowers and micro leafs

Necessities

- Tonic pestle
- Stitch shape 8 cm
- Bulb sieve
- 2x piping bag
- Frying pan or casserole
- Saucepan

Preparation

Langoustine

1. Peel the langoustine and remove the intestinal canal.

2. Place the langoustine tail between 2 pieces of plastic wrap and flatten the langoustine with a saucepan.

3. Use the stitch shape and 'scrape' together the crushed langoustine.

4. Then use the pestle to distribute the langoustine nicely and evenly in the cutting ring.

5. Freeze the carpaccio on a tray.

Chorizo mayonnaise

1. Cut the chorizo into chunky pieces.

2. Sauté the chorizo with a little bit of oil in a saucepan.

3. Add the rest of the oil and simmer on low heat for 20 minutes.

4. Strain the oil and leave to cool.

5. Add the egg yolk, vinegar and salt to the bowl.

6. Slowly pour in the cooled oil and stir with a whisk.

7. Scoop the mayonnaise into a piping bag and keep aside.

Crème Fraîche

1. Grate the zest of the lemon into the crème fraîche and add salt to taste.

2. Scoop the crème fraîche into a piping bag.

Celery

1. Add the water, vinegar and sugar to a saucepan and heat until the sugar dissolves.

2. Peel the celery and cut it into 0.5-by-0.5-centimetre cubes.

3. Place the sliced celery in the sweet and sour and keep aside.

Potatoes

1. Peel the potato and cut it into 3-by-3-centimetre cubes.

2. Wash the potato cubes with cold water

3. Dry the cubes with a clean tea towel.

4. Deep-fry the potato cubes in a deep-frying or frying pan at 140 degrees.

5. Stir gently and allow to brown out completely.

6. Drain the cracklings on a paper towel and immediately sprinkle with a little salt.

Decorating of the plate

1. Drizzle the crème fraîche at the bottom of a deep plate.

2. Remove the frozen langoustine carpaccio from the freezer, remove the foil and place the langoustine on top of the crème fraîche.

3. Sprinkle some sea salt on the langoustine.

4. Spread 10 small dabs of chorizo mayonnaise on the langoustine carpaccio.

5. Scoop a tablespoon of diced celery onto the plate.

6. Sprinkle a tablespoon of potatoes over the dish.

7. Finish with edible flowers and micro leafs

Make the holidays extra special. Book the special festive packages in Pillows Hotels and enjoy luxurious rooms and festive culinary dinners.