Langoustine with leek, apple, fennel and langoustine bisque

Here we have some of autumn’s finest flavors in one dish; Langoustine with leeks, apple, fennel and a velvety langoustine bisque. A well-balanced and flavorful dish that gives you an experience you won’t forget. If you struggle to find fennel pollen, you can leave it out or finely grind some fennel seeds to sprinkle over the dish.

Serves about 10 guests.

Langoustine

• 10 Langoustines
• 10 Slices of Lardo
• 5  Cloves of garlic
• 50 g Butter
  

Shell the langoustines, saving the heads and shell for the broth. Char the langoustine tails with a gas burner.
Melt butter with crushed garlic and bring to a simmer. Brush the langoustine tails with garlic butter and add the sliced lardo. Char just before serving.

Langoustine bisque

• 3 Banana shallots
• 5 cloves of garlic
• 1 Fennel bulb
• 5 g Fennel seeds
• 5 g Dill seed
• 50 g Tomato paste
• 200 g White wine
• 500 g Double cream
• 50 g Milk
• 60 g Pernod
• 1 piece of glowing coal
• Lemon juice

Roast the langoustine shells in the oven at 200°C for about 20 – 30 minutes. Chop the shallots, garlic, fennel into smaller pieces and
fry with fennel seed, dill seed and roasted langoustine shells. Add the tomato paste and fry thoroughly. Add the white wine and reduce by half. Add the cream and milk and reduce to a good consistency. Add a glowing piece of coal and strain. Add the Pernod and season with salt and lemon juice.

Leeks

• 200 g Leeks
• 40 g Water
• 20 g Salt
• 20 g Sugar
• 50 g Butter

Slice the leeks into half-centimeter thick slices. Place the leek slices in a vacuum bag with water, salt, sugar and butter.
Bake at 90°C for 25 minutes. Remove and leave to cool.

Apple balls

• 2  Granny Smith apples
• 100 g Elderflower infused pickling liquid

Peel the apples and take out balls with a melon baller. Place the apple balls in a vacuum bag with the elderflower infused pickling liquid. Seal and let rest at room temperature. Save the apple cores for the apple purée.

Apple purée

• 2 Fanny/Red love apples
• 1  Jalapeño
• 100 g Apple juice
• 50 g Olive oil
• 2 g Pectin
• Apple cores

Dice the apples and the cores and place in the oven at 175°C for about 20 minutes. Chop the jalapeño and fry with the apple in olive oil. Add the pectin and apple juice. Cook until soft and blend into a creme.

Fennel

• 1 Fennel bulb
• 50 g Lemon juice
• 50 g Cucumber
• 50 g Olive oil
• 5 g Salt

Make a citronette by mixing lemon juice, cucumber, olive oil and salt. Strain and set aside. Slice fennel on a mandolin and dress with
the dressing just before serving.

Garnish

• Fennel pollen
• Flowers