Serves 6 / Preparation: 45 minutes / Cook: 40 minutes
12 langoustines (Dublin Bay prawns)
7 tbsp 100 ml virgin olive oil
1 cup or 314 Oz 90 g tomatoes, diced 3/4 cup
200 ml heavy whole almonds (double) cream
2 egg yolks, salt, and ground white
1 mousseline pepper brioche (or challah)
1 tsp tomato puree (paste) 872 tbsp or 4 oz 125 g 3 cup or 4 14 oz 120 g butter
1 cups or 3/4 oz 90 g dandelion (or salad) greens 2 tbsp 30 ml lemon juice
I …Shell the langoustines without removing the last ring and the tail fan. Put one tablespoon of the oil into a saucepan over low heat, add the heads, and crush using a pestle. Add the diced tomatoes and simmer for 10 minutes. Incorporate half the cream and season to taste with salt and pepper. Cook gently for 30 minutes then strain through a fine wire-mesh strainer into a bowl and add the tomato puree (paste); keep the langoustine cream warm over a bain-marie (water bath) until required.
2 … Prepare the almond oil: Heat the oven to 285°F, 140°C, or gas mark 1. Roughly chop the almonds, and toast in the preheated oven for 15 minutes or until golden. Set half the toasted almonds aside for later use. Place the rest in a food processor, add the remaining olive oil, and process until smooth.
3 … Beat the egg yolks and the remaining cream with a little salt. Cut the brioche in slices about 12 in (1.5 cm) thick, and then cut the slices in rectangles 2 x 3 in (5 x 7.5 cm). Set 1 tbsp (15 g) of butter aside for the langoustines; melt the remainder gently in a large frying pan. Dip the brioche rectangles in the egg mixture; pan-fry each side for 3 minutes over low heat.
4 … Melt the remaining tablespoon of butter in a frying pan over medium heat. Add the langoustines and cook 2-3 minutes until pink; season with salt and pepper
5 … Slice the dandelion greens and place in a bowl with the remaining toasted almonds. Add the lemon juice and remaining olive oil; toss carefully to mix the ingredients evenly. Taste and if desired, season with salt and pepper.
6 … Set out 6 small warmed plates and place one slice of French toast on each. Top with seasoned greens and langoustines. Sprinkle with a little almond oil and spoon the warm langoustine cream onto the plates.