Charred langoustines with seaweed, kohlrabi and apple and butter foam
Langoustines must be the best seafood we can get here in Sweden and therefore we want to offer an exciting and delicious dish for our starter on our winter menu 2023. Delicious langoustine combined with great components like red and green seaweed, crispy kohlrabi and apple slices, and a lovely, fluffy butter foam flavoured with straw. The recipe is calculated for 10 guests as a starter. Good luck with the cooking!
- 10 Langoustines
Kill the langoustines and twist off the tails, then peel and skewer them on wooden skewers to keep them straight. (If you’re cooking this at home and have difficulty getting hold of live langoustines, it’s no problem to use pre-cooked ones!) Save the shells.
Boil lightly salted water and blanch the langoustine tails for 10 seconds, then put them in ice water (omit this if you already have pre-cooked langoustines)
Just prior to serving, char with a gas burner, cut into pieces and cut into portions.
- 500g Butter
- 50g Halm
- Langoustine shells
- 2 eggs
Place the straw, butter and langoustine shells in a saucepan. Roast in the oven at 200° for 30 minutes and drain. Blend the eggs, vinegar and salt in a food processor (we use Vitamix at AVEQIA). Add the butter in a thin stream and season to taste.
Fill a siphon and place in a steam oven at 65° for 15 minutes. Charge with 2 cartridges when serving.
- 100 g Green seaweed
- 100 g Red seaweed
- 2 Banana shallots
- 2 Garlic cloves
- 40 g Quince juice
- 5 g Salt
- 50 g Smoked oil
Rinse the seaweed in cold water to remove the salt, then chop into smaller pieces and set aside.
Peel and finely chop the shallots and garlic, sauté in oil for about 3 minutes. Add the chopped seaweed and fry for 2 minutes. Pour in the quince juice and remove the pan from the heat. Season with salt and smoked oil, transfer to a bowl and leave at room temperature.
- 200 g Kohlrabi
- 2 Tart apples
Peel and slice the kohlrabi on a mandolin, about 1 cm thick, then cut into cubes and set aside.
Slice the apples on a mandolin, (about 0.5 cm thick) and then cut into cubes, set aside.
Sour dough tuile
- 150 g Active sourdough starter
- 75 g Butter
- 15 g Cane sugar
- 50 g Milk
- 1 Egg
- 2,5 g Salt
Melt the butter and add the milk, sugar and salt. Mix with the egg and sourdough mixture in a bowl until the batter is nice and smooth. Divide between two baking sheets lined with silicone mats and spread the batter out in a thin layer.
Steam at 100° for 6 minutes, remove and punch out rounds. Turn the oven to 140° and continue baking until crisp and golden.
- 100 g Marcona almonds
- Bronze fennel
Chop the almonds and set aside. Pick the herbs and mix in a small bowl, cover with damp paper and refrigerate.
Arrange all the ingredients neatly on the plate (see tips in the picture above).