Willibald Reinbacher’s Langouste a la Vanille Ideal for a flavoursome and filling dish, Willibald Reinbacher’s Langouste a la Vanille combines succulent langoustines with fresh vegetables and a mixture of spices to create an exotic take on winter comfort food. Serves 4 Ingredients 4 langoustines 100 grams mirepoix (roughly chopped mixture of onion, leek, carrot, celery) 1 teaspoon whole black peppercorns 3 bay leaves 5 vanilla pods, cut lengthways 3 tablespoons cooking oil 30 grams white onion, chopped 15 grams garlic, chopped 15 grams ginger, chopped 100ml dry white wine 70ml cream 50 grams butter, cold, cut into cubes 1 lime, squeezed 50 grams baby spinach Salt and pepper Method 1 Cut all 4 langoustines lengthwise, starting from the head. Remove the tail from the head and place to one side. 2 To prepare the shellfish stock, heat the oven to 200° (390°F). 3 Remove the heads and roast in the oven for about 30 minutes until red in colour. Places the heads in a casserole pan, add the mirepoix, peppercorns, bay leaves and fill with water until just covered. 4 Scrape out the seeds from the vanilla pods and set aside for later. Add the scraped-out vanilla pods to the stock and simmer for about one hour to infuse all flavours. Strain the stock through a fine sieve. 5 To make the vanilla sauce, heat the oil in a saucepan then sweat off the onion, garlic and ginger. Add with wine and add the homemade stock and bring to the boil. Reduce the liquid to around 100ml (half a cup). 6 Add the cream and using a blender, mix the butter cubes into the sauce. The texture should become creamy. Add the vanilla seeds, lime juice and season to taste. 7 To finish the dish, season the langoustine tails with salt and pepper and grill on a BBQ until half cooked. 8 Remove the flesh from the shells, cut into bite-size pieces, add them to the sauce and cook gently until done. 9 Stir in the baby spinach leaves and serve. Recipe courtesy of Willibald Reinbacher’s new Aquacasia book. Find out more here.