Chef Grégoire Berger of Ossiano shares a recipe that includes one of his favourite ingredients: buckwheat
Recipe: langoustine with leek, buckwheat and smoked goose agnoletti
Gregoire Berger, of Atlantis, The Palm’s Ossiano, says: “I love buckwheat, especially in seed-form, dried and fried. It has a wonderful flavour and evokes fond childhood memories. Renowned for its health benefits, buckwheat has a unique nutty and earthy taste. Despite having wheat in its name, buckwheat is, interestingly, gluten-free.” Berger was among the top 10 winners at the Best Chef Awards last year.
Langoustine with leek, smoked goose agnolotti, brown onion emulsion and buckwheat
Ingredients and method for the pasta dough (ravioli)
4 whole eggs
Parsley puree for colouring
Mix the flour and eggs, add the rest of the ingredients and chill for 1 hour. Use a pasta machine to make the pasta, ranging in thickness from 8mm to 1mm. Use a cutter to make equal quantities of 4cm and 5cm discs.
Ingredients and method for the leek mix
4 garlic cloves
Thyme, to taste
200ml chicken stock
20 pieces baby leeks
1tbsp olive oil
20g cured goose/smoked duck
Infuse the garlic and thyme into chicken stock for 1 hour.
Burn the leeks on the grill, then chop. Cook them in a saucepan with olive oil until soft, then pour cream and reduce.
Add the chicken stock and goose, and slice and reduce until dry.
Check the seasoning, and once it cools down, stuff the ravioli with the leek mix like so: spread a bit of water around the 4cm pasta disc, put a spoonful of leek mix in the centre, then cover with a 5cm pasta disc and pinch around circumference to close the discs.
Cook for 2 minutes in boiling salt water before serving.
Ingredients and method for the egg yolk dressing
Salt and pepper to taste
Cook whole eggs in water at 64ºC for 1 hour 35 minutes.
Cool down, remove the yolks and mix with pepper and salt until a smooth paste forms and
place into a piping bag.
Ingredients and method for the onion foam
10 white onions
2l whole farm milk
250g heavy cream
Salt and pepper to taste
Cook the onions in 180ºC oven until they are slightly burnt, then remove the skin and infuse into the milk for 2 hours.
Cook the onion flesh with cream, add salt and pepper and cook for an hour before mixing.
Combine infused strained milk and cream mix, then season and emulsify.
Ingredients and method for the buckwheat tuile
40g melted butter
20g buckwheat flour
Salt and pepper
½ tbsp squid ink
Mix all the ingredients and make tuile in a non-stick pan.
Ingredients and method for
8 pieces langoustine
Canola oil for cooking
Roll langoustine with a skewer stick in a round shape. Heat the oil, then colour langoustine on each side for two minutes and serve immediately.
Put the egg yolk dressing in the middle and cover with the onion foam. Top with the langoustine and ravioli, and cover with a buckwheat crisp, herbs, chives and buckwheat seeds.