Langoustine roll (serves 4)
By Chef Poul Andrias Ziska
Ingredients for langoustines:
12 medium-sized langoustines
200g salt brine (4g of salt dissolved in 200g h2o to make a brine with a 2% ratio)
Blanch the 12 langoustines for 10 seconds and awesome down in ice water.
Independent the tail from the head and peel off the tail from the shell.
- Help you save the heads, claws and shells for later on use.
- Store 6 of the langoustines in an airtight container protected with a moist fabric in the fridge.
- Spot the other six langoustines in the salt brine for 20 minutes, and then keep very same way.
Ingredients for burnt langoustine oil:
6 langoustine leftovers (heads, claws and shells)
900 g neutral-flavoured oil
Glowing scorching charcoal
- Roast the heads, shells and claws from the initially six langoustines in the oven at 200C for 15 min.
- Transfer the roasted langoustine leftovers to a tiny (oven-proof) container and address them with 900g of oil.
- Address the container with a lid and prepare dinner in the oven at 60C for 12 hours.
- Strain the oil into a pot and put in a glowing piece of charcoal and cover with a lid – be very cautious: there could be a ton of smoke!
- Depart the charcoal to infuse for five minutes, then pressure by means of a fantastic sieve and store the burnt langoustine oil in the fridge.
Ingredients for langoustine emulsion:
6 langoustine leftovers (head, claws and shells from the other 6 langoustines)
30g burnt langoustine oil (from recipe above)
- Toss the heads, shells and claws in a minimal oil and roast in the oven for 20 minutes at 250C.
- Add 1l of h2o to the tray of langoustine leftovers and bake for another five minutes to deglaze the tray.
- Transfer the roasted langoustine leftovers to a mixer with a flat beater attachment and run for two minutes to crack the heads, shells and claws into small parts.
- Then transfer to a pot with the remaining 2l of drinking water and simmer for 2 hours.
- Strain the stock into a new pot and cut down down to a thick, caramel-like texture (about 40g) and leave to neat down.
- Bit by bit emulsify the burnt langoustine oil into the decreased langoustine bisque. Gradually combine the burnt langoustine oil into the lessened langoustine bisque although whisking vigorously.
- Transfer to a piping bag and retail outlet in the fridge until use.
Elements for crispy rolls: (approx 18 rolls)
20g burnt langoustine oil
2.5g potato starch
Dried dulse powder
- Slash the potatoes and leeks into small cubes and transfer to a pot address with drinking water and simmer for 30 minutes right until fully soft.
- Strain and transfer the cooked potatoes and leeks to a Thermomix alongside one another with the rest of the elements (except for the dulse powder) and spin at 80C for 5 minutes at medium speed.
- Distribute the resulting dough onto a silicone mat at 1mm thickness.
- Dry the dough in the oven at 90C with no fan for approximately 30 minutes right until the dough has a leathery texture.
- Go away the dried dough to amazing for 5 minutes, then carefully eliminate it from the silicon mat.
- Sprinkle both equally sides with the dried dulse powder and then reduce into 7cm x 7cm squares.
- Bake 5 squares at a time 130C with no fan until golden brown (somewhere around 10 minutes).
- Quickly wrap the baked squares close to a 22mm-diameter metallic cylinder and depart to amazing.
- Carefully get rid of the crispy roll from the steel cylinder and retail store in an airtight container with a Silicasec tablet (to stop moisture forming) in a cool dry location.
Assembling the dish:
Langoustines (from over)
2g finely chopped shallots
1g finely chopped lovage
1g lemon zest
Forget about-me-not flowers (Myosotis scorpioides)
Mayflowers (Crataegus monogyna)
Devil’s-bit scabious flowers (Succisa pratensis)
- Pan-fry the non-brined langoustines, lower them into more compact cubes and transfer into a small container.
- Cut the brined langoustines into cubes and insert to the container with the shallots, lovage and lemon zest, and blend every little thing well collectively.
- Period with the liquid koji, lemon juice and salt.
- Fill the rolls with the langoustine combination and area them on the plate.
- Pipe a compact line of the burnt langoustine emulsion on leading of the roll and adorn with the herbs and bouquets
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