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 water to make a brine with a 2% ratio)
Blanch the 12 langoustines for 10 seconds and cool down in ice water.
Separate the tail from the head and peel off the tail from the shell.
- Save the heads, claws and shells for later use.
- Store six of the langoustines in an airtight container covered with a moist cloth in the fridge.
- Place the other six langoustines in the salt brine for 20 minutes, and then store same way.
Ingredients for burnt langoustine oil:
6 langoustine leftovers (heads, claws and shells)
900 g neutral-flavoured oil
Glowing hot charcoal
- Roast the heads, shells and claws from the first six langoustines in the oven at 200C for 15 min.
- Transfer the roasted langoustine leftovers to a small (oven-proof) container and cover them with 900g of oil.
- Cover the container with a lid and cook 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 careful: there may be a lot of smoke!
- Leave the charcoal to infuse for five minutes, then strain through a fine 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 little oil and roast in the oven for 20 minutes at 250C.
- Add 1l of water 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 break the heads, shells and claws into small pieces.
- Then transfer to a pot with the remaining 2l of water and simmer for 2 hours.
- Strain the stock into a new pot and reduce down to a thick, caramel-like texture (approximately 40g) and leave to cool down.
- Slowly emulsify the burnt langoustine oil into the reduced langoustine bisque. Slowly combine the burnt langoustine oil into the reduced langoustine bisque while whisking vigorously.
- Transfer to a piping bag and store in the fridge until use.
Ingredients for crispy rolls: (approx 18 rolls)
20g burnt langoustine oil
2.5g potato starch
Dried dulse powder
- Cut the potatoes and leeks into small cubes and transfer to a pot; cover with water and simmer for 30 minutes until completely soft.
- Strain and transfer the cooked potatoes and leeks to a Thermomix together with the rest of the ingredients (except for the dulse powder) and spin at 80C for five minutes at medium speed.
- Spread 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 until the dough has a leathery texture.
- Leave the dried dough to cool for five minutes, then carefully remove it from the silicon mat.
- Sprinkle both sides with the dried dulse powder and then cut into 7cm x 7cm squares.
- Bake 5 squares at a time 130C with no fan until golden brown (approximately 10 minutes).
- Quickly wrap the baked squares around a 22mm-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 forming) in a cool dry place.
Assembling the dish:
Langoustines (from above)
2g finely chopped shallots
1g finely chopped lovage
1g lemon zest
Forget-me-not flowers (Myosotis scorpioides)
Mayflowers (Crataegus monogyna)
Devil’s-bit scabious flowers (Succisa pratensis)
- Pan-fry the non-brined langoustines, cut them into smaller cubes and transfer into a small container.
- Cut the brined langoustines into cubes and add to the container with the shallots, lovage and lemon zest, and mix everything well together.
- Season with the liquid koji, lemon juice and salt.
- Fill the rolls with the langoustine mixture and place them on the plate.
- Pipe a small line of the burnt langoustine emulsion on top of the roll and decorate with the herbs and flowers
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