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Pan-seared Langoustine, Saffron Monkfish, Squid Ink Tagliatelle Recipe

Pan-seared Langoustine, Saffron Monkfish, Squid Ink Tagliatelle


Bring fine dining into your kitchen at home with this delicious seafood dish!

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  • Prep Time : 0 mins |
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Saffron monkfish

1 medium monkfish tail, skinned, deboned and quartered

pinch of saffron

2/5 C (100 ml) milk

Squid ink tagliatelle

110 g flour

1 egg

1 tsp (5 ml) olive oil

1 sachet squid ink

salt to taste

Abalone boudin

4 medium scallops

5 Tbsp (75 ml) fresh cream

1 egg yolk

1 tsp (5 ml) chopped tarragon

salt to taste

1 medium abalone, cooked sous vide for 6 hours at 62 °C, scrubbed and trimmed

White bean purée

1 medium onion, thinly sliced

50 g butter

salt to taste

200 g cannellini beans, cooked

2/5 C (100 ml) fresh cream

Lemon pesto

250 g lemon segments

30 flaked almonds, toasted

1 clove garlic, chopped

2 Tbsp Parmesan, grated

½ tsp xantham gum

3 Tbsp (45 ml) olive oil

salt to taste

juice of 1 lemon


1 medium onion, sliced

2 Tbsp (30 ml) butter

1 C (250 ml) white wine

1 C (250 ml) fish stock

1 C (250 ml) fresh cream

juice of 1 lemon

White bean ragout

1 clove garlic, chopped

200 g cannellini beans, cooked

1 Tbsp (15 ml) fresh cream

1 Tbsp (15 ml) fish stock

knob of butter

pinch of salt

1 medium tomato, peeled and cut into small concassé

pinch of chopped Italian parsley

To serve

4 medium langoustine tails

butter, for frying

nasturtium leaves



Maldon salt

olive oil

Saffron monkfish

Place the saffron in the milk and soak the monkfish in this mixture overnight. Remove the fish the following day and

roll firmly in plastic wrap. Cook in a water bath set to 62 °C for approximately 5–6 minutes, or until just cooked.

Refresh in ice-cold water, remove from the plastic wrap and keep to one side in the refrigerator.

Squid ink tagliatelle

Mix all the ingredients well to form a firm and elastic dough. Leave to rest for 1 hour and then run it through a pasta

machine. Hang to dry and keep to one side.

Abalone boudin

Blitz the scallops and the egg yolk together and then pass through a fine drum sieve. Add the rest of the ingredients

and check seasoning. Roll into 4 equal-sized cylindrical shapes using plastic wrap. Keep to one side.

White bean purée

Cook the onion in the butter with a bit of salt in a heavy-based saucepan over medium heat. When the onion is soft,

add the beans and cook for a further 5 minutes, stirring occasionally. Add the cream and reduce by half. Blitz and pass

through a fine strainer. Check seasoning and adjust if necessary. Keep to one side

Lemon pesto

Blitz all the pesto ingredients until smooth in a Blendtec® blender. Check seasoning and acidity. Place the mixture

into a Pacojet beaker and freeze. Pacotize as required. Keep chilled.


Cook the onion in the butter with a bit of salt to taste in a heavy-based saucepan over a medium heat until the onion is

soft. Add the wine and reduce by half. Add the stock and reduce by half. Add the cream and once again reduce by half.

Strain through a fine sieve, check seasoning and add the lemon juice once you are happy with the consistency and the

taste. Cover and keep to one side.

White bean ragout

Warm the garlic and beans in the cream and fish stock. Reduce until the liquid coats the beans. Add a knob of butter

and a pinch of salt and, when you are ready to serve, add the tomato concassé and parsley.

To serve

Cook the langoustines in butter on a medium heat in a non-stick pan. Cook the pasta in a large pot with water at a

rolling boil for 4–5 minutes. Cook the boudins in a pot with boiling water for about 4 minutes and then remove from

the plastic wrap and cut into 3 pieces each. Warm the purée, pesto, velouté and ragout respectively. Mix the capers

with the vinaigrette. Warm the monkfish in the oven.

Cut the monkfish in half and add it to the top of the plate. Place a dollop of purée on the plate and drag it across the

plate with the back of a spoon. Pile the beans on the opposite side of the plate and then place a langoustine on top.

Roll the pasta with a carving fork, place it on the plate next to the beans, and add the boudins, caper dressing and

nasturtium leaves. Add the lemon pesto to the plate and finish with the velouté, Maldon salt and olive oil. Serve while



The lemon pesto recipe yields more than needed but the rest can be frozen for later use.