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Chef Jan Hendrik's Langoustine Cannelloni Recipe

Langoustine Cannelloni with Poached Naartjie Beurre Blanc

Chef Jan Hendrik
This recipe has a few steps, although none are too complicated. You need to make sure there is enough time to freeze the cannelloni thoroughly before cooking, so best done the day before. Enjoy the combination of citrus and shellfish.
Prep Time 45 mins
Cook Time 30 mins
Total Time 1 hr 23 mins
Course Main Dish
Cuisine French
Servings 4 people


For the Cannelloni:

  • 1 kg (2.2 lbs) Langoustines shelled
  • 3 cm (1 in) piece Ginger finely grated
  • 1 Garlic Clove finely grated
  • 1 tbsp Parsley chopped
  • 3 tbsp Yuzu or Lemon Juice
  • 2 Egg whites
  • Salt and Pepper
  • Black Spaghetti
  • White Spaghetti
  • cooking spray for the noodles

For the Poached Naartjie:

  • 1 tbsp Sugar
  • 4 tbsp White Wine
  • 2 tbsp Water
  • Parsley Stalks
  • 1 Star Anise
  • ½ tsp Salt
  • 4 Naartjies peeled and left whole

For the Beurre Blanc:

  • 6 tbps Yuzu or Lemon Juice
  • 6 tbsp Graham Beck Blanc de Blancs
  • 2 tbsp Onion finely diced
  • 180 g (6 oz) Butter cubed
  • 1 tbsp Chives chopped
  • Salt and Pepper


Prepare the Cannelloni:

  • Boil the spaghetti separately until al dente.
  • Chop the langoustine into roughly 1 cm cubes.
  • Take half of the langoustines and add it to a blender. Add the ginger, garlic, chopped parsley, yuzu and one of the egg whites. Blend it until smooth.
  • In a bowl, add the pureed langoustine mix with the chopped langoustines, salt and pepper and stir until the pieces are well distributed. Transfer the mix into a piping bag.
  • Make a double cling film layer on your work surface and spray with cooking spray.
  • Place the spaghetti onto the cling film, alternating with black and white. Lightly press onto the spaghetti lengthways to ensure that it sticks together. You will need a total of 32 strands of spaghetti.
  • Brush the spaghetti with the remaining egg white. Pipe the langoustine mix onto the spaghetti, leaving 2/3 space for the spaghetti to wrap around the langoustine mix and then using the cling film, gently lift it so cover the langoustine mix with the spaghetti.
  • Roll it into a cylinder and freeze until solid.
  • To cook: Preheat the oven to 160 C (320F), slice the langoustine cannelloni’s to about 8 cm (3 inches) pieces and bake for 10-15 minutes.

For the Poached Naartjie:

  • Add the wine, water, sugar, parsley stalks, star anise and salt into a pot. Stir it over a low heat until the sugar has dissolved.
  • Remove the parsley stalks.
  • Add the whole naartjies into the saucepan and poach for 2 minutes on the one side.
  • Turn the naartjies and poach the other side for 2 minutes. The liquid should have made a syrupy consistency; make sure to coat the naartjie in the syrup.

For the Beurre Blanc:

  • Saute the onions in some butter until they are soft and translucent.
  • Add the wine and the yuzu or lemon juice, and let it reduce for about 2 minutes.
  • Slowly add a cube of butter at a time will whisking continuously until all of the butter is incorporated and an emulsion has formed.
  • Add the chopped chives and season.

To Serve:

  • In a pasta dish, add some of the beurre blanc sauce. Place the cannelloni in the centre and place the poached naartjies around the cannelloni
    Chef Jan Hendrik's Langoustine Cannelloni Recipe


*Naartjie is a  South African citrus fruit, a soft, loose-skinned tangerine
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