On Pancake Day, lemon and sugar is hard to beat when it comes to a sweet option. A simple, flat crepe, as thin as can be, doused joyfully in lemon juice and with a crisp sheet of white sugar. All anyone need do is roll it up and serve to be devoured, ideally with a cup of tea or a glass of Champagne.
Stornoway langoustine pancake with herbs and caviar
Billicart-Salmon
For the langoustine mousse
- 150g raw hake
- 150g raw langoustine
- 12g salt
- 12g sugar
- 1 egg
- 70g double cream
- 10ml Noilly Prat/white vermouth
- 90g melted unsalted butter
- 90g Langoustine Stock
- 100g chopped raw langoustine tail
For the spinach pancakes:
- 100g plain flour
- 1 large egg
- 300ml milk
- 1 tbsp vegetable oil
- 50g spinach leaves
For the roasted langoustine tail:
- Reserved Caviar reserved
- Selection of garden herbs
For the langoustine mousse
- In a blender, combine the hake, langoustine, salt, sugar, and egg. Blend until smooth.
- Gradually incorporate the double cream, Noilly Prat, and melted butter, blending until emulsified.
- Add the langoustine stock last, adjusting to achieve a light but structured consistency.
- Fold in the chopped raw langoustine tail.
- Spread the mousse between acetate sheets to a thickness of 6mm.
- Steam at 60°C for 8 minutes, then chill rapidly to set.
- In a large bowl, whisk together the flour, egg, milk, and vegetable oil to form a smooth batter.
- Transfer to a blender, add the spinach leaves, and blend for 30 seconds until vibrant and fully incorporated.
- Let the batter rest for 30 minutes.
- Heat a non-stick pan over medium heat, then ladle in a small amount of batter, spreading evenly to form a thin pancake.
- Cook for 1-2 minutes on each side until just set. Repeat to make four pancakes. Set aside.
For the roasted langoustine tail
- Blanch the langoustine tail in boiling water for 15 seconds, then transfer to an ice bath to halt cooking.
- Once cooled, remove the shell.
- Roast the langoustine tail in a pan, with a small amount of oil on a medium heat for 1 minute, the tail should become golden.
- Spread a thin layer of the chilled langoustine mousse across a pancake.
- Repeat this process, layering pancake and mousse until you have four layers of pancake and three layers of mousse.
- Chill the layered stack, then trim the edges and cut into 3cm squares with a sharp knife.
- Slice the roasted langoustine tail to 3cm square pieces and place one atop each portion.
- Finish with Kaluga Reserve caviar and an arrangement of garden herbs for balance and freshness.