For Seafood Quenelle Buns with Wild Langoustine, Fava Beans & Beurre Blanc:
Wild Langoustine
Peeled Fava Beans
Shallots (finely diced)
Beurre Blanc Sauce
Fleur de Sel
French Quenelle Dough
Parisian Carrots
White Pepper
For the Beurre Blanc Sauce (Simple Steps):
Sauté Shallots: In a small pan, melt a tablespoon of French butter and gently sauté finely diced shallots until they become translucent.Add White Wine: Pour in ½ cup of dry white wine and let it simmer until it reduces by half.Whisk in Butter: Gradually whisk in 5-6 tablespoons of cold French butter, one tablespoon at a time, ensuring the sauce thickens without separating.Season: Add a pinch of fleur de sel and white pepper to taste. Remove from heat.
Assembly:
Roll out your soft quenelle dough and gently stuff it with a combination of wild langoustine and blanched fava beans.After shaping, bake the quenelle buns until golden and fluffy.Drizzle with the prepared beurre blanc sauce to elevate the seafood flavors.Garnish with finely sliced Parisian carrots for color and sweetness, then sprinkle a bit of fleur de sel for a finishing touch.
