Langoustine and scallop tartar with langoustine bisque, melon radish and wasabi emulsion

Here’s a tasty dish featuring the delights of the sea. We’re serving this dish as a starter on our Christmas 2025 menu, but it’s certainly a dish that can work at any time. The contrast between the sweet delicate shellfish, the deep bisque, the crunchy vegetables and the heat of the wasabi is really lovely. A dish to return to again and again. Makes 10 servings as an appetizer.

Langoustine & Scallop

• 150 g Langoustine
• 150 g Scallops
• Garlic oil

Shell the langoustines, saving the shells for the bisque. Place the shelled langoustine tails on a baking tray and burn them with a gas burner.
Chop the langoustine and scallops into small pieces and mix with garlic oil and salt.

Langoustine bisque

• 50 g Butter
• 2 Banana shallots
• 3 Cloves of Garlic
• 0,5 pcs Fennel
• 50 g Tomato paste
• 60 g Cognac
• 200 g White wine
• 50 g Milk
• 500 g Double cream
• Roasted langoustine shells
• Lemon juice
• Salt

Chop the shallots, garlic and fennel. Sauté everything in butter in a pan together with the langoustine shells until golden in colour. Add tomato paste and fry thoroughly.
Pour in the cognac and flambé. Extinguish the fire with white wine and reduce by half.
Add milk and cream and boil down to the desired consistency. Strain the sauce into a saucepan and leave on a low heat. Season to taste with lemon juice and salt.

Crispy potatoes

• 1 Baking potato

Turn the potatoes on the lathe. Shape them into small circles and deep-fry them in punch rings at 160°C until golden brown. Place the deep-fried potato circles on a sheet pan with a towel.

Melon radish

• 5 Melon radishes – can be replaced with turnip
• 100 ml of 123-pickling liquid with fermented plum juice (can be substituted with regular pickling liquid)

Thinly slice the melon radish on a mandolin and punch out rounds. Place the melon radish in a vacuum bag together with the pickling liquid and vacuum pack. Leave to marinate in the vacuum bag for as long as possible.

Wasabi mayonnaise

• 40 g Egg yolk
• 30 g Soy
• 10 g Dijon mustard
• 200 g Rapeseed oil
• 15 g Wasabi oil
• 10 g Wasabi

Mix the egg yolk, soy sauce, Dijon mustard and grated wasabi. Add the oil in a thin stream until the consistency is thick. Season to taste with salt and vinegar.
Put the mayonnaise in a piping bag.

Herb oil

• 20 g Spinach
• 20 g Chives
• 5 g Salt
• 100 g Rapeseed oil

Put everything in a jug blender and blend on full power for 2 minutes until the oil is hot. Strain through a sieve and pour into a dressing bottle with a spout.

Iced radish

• 4 Radishes

Thinly slice the radishes lengthwise on a mandolin and place in ice water. Pour off the water just before serving and let the slices dry on paper.

Garnish

• 1 Onion flower