Finn-Erik Cooks: Two bites - Beef bourguignon crostini & Halibut in langoustine reduction

Recipe below video. All my recipes are for two.

BEEF BOURGUIGNON CROSTINIS with tarragon foam

Sourdough bread
100 grams of calf filet
1 dl red wine
1 dl black coffee
1 dl stock
2-3 dried porcini
1 carrot
1/2 parsley root
3 mushrooms
2-3 shallots
2 bay leaves
1 clove of garlic
1 branch of thymes 

1 dl quark
Half an orange
​handfull of fresh french tarragon

Set oven to 200 degrees.
Slice the meat into cubes and fry at high heat using a teflon pan with olive oil. Salt & pepper.

​Roughly chop all vegetables. Add meat, vegetables, spices and liquids into a cocotte. Let it cook in oven for 3 hours.

Slice the sourdough bread and usa a propper tool to cut out small round crostinis.
Cover them in olive oil and roast in pan.

Make the tarragon foam by adding quark, juice of orange and tarragon into a blender. Then blend. Be sure to take Insta of the nice colour :) 

Take the tender meat chunks out of the cocotte and crush with fork. Cover with some of the juice from the cocotte. 

Plate the crostinis with bread at bottom and add then the meat. Add some tarragon foam on top and decorate with some herbs, if you have.

Perfect starter or just a snack. Will go excellent with a blanck de noir Champagne.

HALIBUT IN LANGOUSTINE REDUCTION

I'm using a pressure cooker for this, but you can use a regular casserole as well.

200 grams of Halibut filet
1 langoustine 
2 shallots
​1 yellow beet
A little bit of fresh ginger
1-2 cloves of garlic
Salad leaves
3 carrots
1 dl Vermouth (or dry white wine)
2 dl water
1/2 dl soy sauce

Take the meat out of the langoustine and put in fridge until needed.

Roughly chop shallots, ginger, carrots and garlic. 

Roast the langoustine shells in a hot casserole with olive oil. Add vegetables and liquids. Pressure cook for 30 minutes. Triple the time using a regular casserole, and you might wanna increase the water to 3 dl.

Slice the yellow beet into thin slices using a mandolin cutter.

Release the pressure and take out the carrots. Strain the stock and throw away the rest. Add carrots to the stock and use a handblender to make the finished sauce.

Fry the halibut and langoustine in a hot pan using salt and pepper.

Plate the dish and enjoy with a vintage Champagne or a nice Cremant from Burgundy :)