Langoustine roll (for 4 people)
By Chef Poul Andrias Ziska
Ingredients for the langoustines:
12 medium-sized langoustines
200g of brine (4g of salt dissolved in 200g of water to make a brine with a ratio of 2%)
Instructions:
Blanch the 12 langoustines for 10 seconds and cool them in ice water.
Separate the tail from the head and peel the tail off the shell.
- Save the heads, claws and shells for later use.
- Store six of the langoustines in an airtight container covered with a damp cloth in the refrigerator.
- Place the other six langoustines in the brine for 20 minutes, then store in the same way.
Ingredients for the burnt langoustine oil:
6 leftover langoustines (heads, claws and shells)
900g neutral-tasting oil
glowing hot coal
Instructions:
- Roast the heads, shells and claws of the first six langoustines in the oven at 200C for 15 min.
- Transfer the leftover roasted langoustines to a small container (suitable for the oven) and cover them with 900 g of oil.
- Cover the container with a lid and bake in the oven at 60°C for 12 hours.
- Strain the oil into a pan and put a piece of glowing charcoal in it and cover with a lid – be very careful: there can be a lot of smoke!
- Let the charcoal infuse for five minutes, then strain through a fine sieve and store the burnt langoustine oil in the refrigerator.
Ingredients for the langoustine emulsion:
6 leftover langoustines (head, claws and shells of the other 6 langoustines)
3l of water
30 g burnt langoustine oil (from the recipe above)
Instructions:
- Brown the heads, shells and claws in a little oil and roast in the oven for 20 minutes at 250°C.
- Add 1l of water to the plate of leftover langoustines and bake for another 5 minutes to deglaze the plate.
- Transfer the leftover roasted langoustines to a blender with a flat beater attachment and run for two minutes to break the heads, shells and claws into small pieces.
- Then transfer to a saucepan with the remaining 2 liters of water and simmer for 2 hours.
- Pour the broth into a new saucepan and reduce until you get a thick, caramelized texture (about 40 g) and leave to cool.
- Slowly emulsify the burnt langoustine oil in the reduced langoustine bisque. Slowly add the burnt langoustine oil to the reduced langoustine bisque, whisking vigorously.
- Transfer to a piping bag and store in the refrigerator until use.
Ingredients for the crispy rolls: (about 18 rolls)
200g of leeks
200g potato
250g of milk
20 g burnt langoustine oil
60g isomalt
2g of salt
2.5g potato starch
Dried dulse powder
Instructions:
- Cut the potatoes and leeks into small cubes and transfer to a saucepan; cover with water and simmer for 30 minutes until completely tender.
- Strain and transfer the cooked potatoes and leeks to a Thermomix with the rest of the ingredients (except the dulse powder) and spin dry at 80°C for five minutes at medium speed.
- Spread the dough obtained on a silicone mat to 1 mm thickness.
- Dry the dough in the oven at 90°C without a fan for about 30 minutes until the dough has a tough texture.
- Allow the dried dough to cool for five minutes, then carefully remove it from the silicone mat.
- Sprinkle both sides with the dried dulse powder then cut into 7cm x 7cm squares.
- Bake 5 squares at a time 130C without fan until golden brown (about 10 minutes).
- Quickly roll the cooked squares around a 22 mm diameter metal cylinder and leave to cool.
- Carefully remove the crispy roll from the metal cylinder and store in an airtight container with a Silicasec tablet (to prevent moisture build-up) in a cool, dry place.
Assembling the dish:
Langoustines (from above)
Langoustine emulsion
Crispy buns
2g finely chopped shallots
1 g finely chopped lovage
1g lemon zest
lemon juice
liquid koji
salt
watercress leaves
Chervil flowers
Forget-me-not flowers (Myosotis scorpioides)
May flowers (Monogynous Crataegus)
Devil’s scab flowers (Succisa pratensis)
Instructions:
- Fry the unbrined langoustines, cut them into small cubes and transfer them to a small container.
- Cut the brined langoustines into cubes and add them to the container with the shallots, lovage and lemon zest, and mix well.
- Season with liquid koji, lemon juice and salt.
- Garnish the rolls with the langoustine mixture and arrange them on the plate.
- Pipe a small drizzle of langoustine burnt emulsion on top of the roll and decorate with herbs and flowers
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