Seafood Quenelle Buns with Wild Langoustine, Fava Beans & Beurre Blanc

Ingredients

• White fish: 300g
• U7 Wild Langoustine (Norway Lobster): 8
• Heavy cream: 150ml
• Egg whites: 2
• Peeled Fava Beans: 200g
• Parisian Carrots: 150g
• Shallots: 2
• White wine: 200ml
• Butter: 150g cold
• Brioche buns: 4
• Chervil: for garnish

Instructions

1. Make the quenelle mixture: In a food processor, puree the white fish with egg whites and cream until smooth. Season with salt and pepper.
2. Shape into oval quenelles using two spoons. Poach in gently simmering water for 8 minutes until they float.
3. Sauté the langoustines in butter for 2 minutes per side until pink and cooked through.
4. Blanch the fava beans and carrots in boiling salted water for 3 minutes.
5. Make the beurre blanc: In a saucepan, reduce the white wine with chopped shallots until almost dry.
6. Over low heat, whisk in the cold butter piece by piece until you have a creamy sauce.
7. Cut the tops off the brioche buns and hollow them out.
8. Place a quenelle in each bun, top with langoustine and vegetables.
9. Drizzle with beurre blanc and garnish with chervil.