Butter-fried langoustine with maple syrup, potato flat bread, langoustine- and paprika emulsion and smoked blood orange

This dish could become a real favorite if we had to guess. Best described as a Nordic langoustine taco, it will be served at AVEQIA in Stockholm’s winter menu in 2024. Butter-fried pieces of languostine are nestled in a delicious emulsion flavored with langoustine oil and paprika, refreshed with fine pieces of sweetened blood orange. Mm, mm, mm.

As usual, the recipe serves about 10 people if you serve it as an appetizer.

Langoustine

• 800 g – 1 kg

Peel the langoustines and remove the flesh, removing the gut from the tails. Make sure to save all the langoustine shells, as they will be used to make oil. Finally, cut the langoustine meat into smaller pieces according to the instructions given by the chef.

Langoustine oil

• Langoustine shells
• 2 Banana shallots
• 4 Cloves of garlic
• 10 g Whole black peppercorns
• 1 pc Jalapeño
• 40 g Tomato purée
• 300 g Cooking oil

Crush the langoustine shells and then roast them in the oven at 180°C for about 20 minutes. While the shells are roasting, finely chop the shallots, jalapeño and garlic. After roasting, sauté the langoustine shells with the onion, garlic, jalapeño, black pepper, and tomato paste until everything gets a rich, deep color. Add the cooking oil and simmer for at least 10 minutes. Then strain the oil into a bowl and leave to cool.

Langoustine- and pepper emulsion

• Langoustine oil
• 2 Red peppers
• 3 Cloves of garlic
• 2 Egg yolks
• 2 g Pimento powder (sweet)
• 10 g Dijon mustard
• 2 tbsp Champagne vinegar
• Salt

Halve the peppers and remove the cores, peel the garlic cloves. Roast the peppers and garlic in the oven at 160°C for about an hour. Cover the roasted vegetables with a damp tea towel when they come out of the oven. Once they have cooled, it is time to peel the peppers. Place the peeled roasted pepper and garlic in a blender along with the egg yolks, pimentón (smoked paprika powder), Dijon mustard, champagne vinegar and salt. Blend until smooth, then slowly add the langoustine oil while continuing to blend. Season with more vinegar and salt if necessary.

Potato flatbread

• 400 g (1 pc) Baking potato
• 250 g Wheat flour
• 20 g Butter
• 1 tbsp Rapeseed oil
• 2 tsp Crushed coriander seeds

Bake the potatoes at 200°C until soft, then squeeze the flesh out to make a smooth paste. Mix with remaining ingredients to a dough in a dough mixer, rest wrapped in a refrigerator for 20 minutes. Roll out the dough on a pasta machine (if you don’t have a pasta machine at home you can roll out the dough with a rolling pin) and punch out rounds, store between baking sheets. Fry the bread until golden and brush with garlic butter before serving.

Blood orange and fried onions

• 3 Blood oranges
• Cane sugar
• 12 Red pearl onions
• 100 ml pickling liquid

Peel the orange carefully, making sure the pith is completely gone. Then cut out the orange fillets so that no peel or pith remain. Just before serving, sprinkle cane sugar evenly over the orange fillets. Then use a gas burner to gently caramelize the sugar. Halve and peel the onions. Place the halves on a baking sheet and brown them on both sides with the gas burner. Then place the charred onions in vacuum bags and seal them. When the onion is ready, strain off any liquid and disassemble the onion.

Garnish

• 50 g Butter
• 3 Cloves of garlic

Crush the garlic cloves and add them to the butter to simmer on a low heat on the stove for about an hour. Use this garlic butter to brush the potato breads during cooking.

• 2 stalks of Celery
• 1 punnet Shiso cress

Prepare the celery by thinly slicing it on a mandolin. Place the thin slices in ice water to retain their crispness. Strain the celery just before serving.

• 50 g Butter
• 20 g Japanese soy
• 20 g Maple syrup
• 3 g Aleppo pepper

Melt the butter with the soy, maple syrup and aleppo pepper. Use this butter to fry the lobster pieces just before serving.

Then serve the butter-fried langoustines in the potato bread with the langoustine- and pepper emulsion. Garnish with fried pearl onion, blood orange and celery slices.