Langoustine with Smoked Potato puree, Soured Cream, Sorrel and Pine

Serves 8

Barigoule

• 50 ml    Olive oil
• 1 Carrot
• 1 Brown Onion
• 3 Garlic cloves
• 2 Bay leaves
• 2 sprigs Thyme
• 1 tbsp Fennel seeds
• 100 ml White wine
• 100 ml White wine vinegar
• 200 ml Water
• 1 Lemon (in halves)
• 5 Small parsley roots
• 300 g Fennel

Peel the carrot, onion and garlic and chop into smaller pieces. Fry the vegetables in the olive oil together with the bay leaves, fennel seeds and thyme for about 3 minutes. Add all the fluids and the halved lemon to your pot. Season with salt and pepper. Split the parsley root and fennel lenghtwise. Simmer in the broth for 20-30 minutes, until soft. Allow to cool in the broth.

Smoked Potato puree

• 300 g Almond potatoes
• 50 g Butter Arla®
• 100 g Crème Fraiche Arla®

Peel the potatoes and boil them gently in salted water until they are soft. Remove the water and pass the potatoes through a sieve. Add the butter with a spatula and add crème fraiche until you have achieved a smooth and creamy texture. Add salt to taste. Smoke with a smoking gun (optional).

Langoustine broth

• Shells from the Langoustine tails
• 300 ml Barigoule liquid
• 2 Cocktail tomatoes

Roast the languostine shells in the oven for approximately 5 min at 150°C. Place in a saucepan with the barigoule liquid and diced tomatoes. Bring to the boil and steep for 5 min, strain shells and keep the liquid. Add salt and pepper to taste.

Champagne Cream

• 200 ml Double cream Arla®
• 2 tbsp Champagne vinegar

Mix vinegar and double cream, add salt and freshly ground black pepper to taste. Let steep for 5 minutes, then whisk lightly. Cool until serving.

Other

• 10 Langustines
• 100 ml Panko
• 100 g Butter Arla®
• 10 cm Leek (the white part)
• 2 tbsp Leek ashes
• 20 Raw Shrimp
• 2 tbsp Pine Syrup
• 40 leaves Red Sorrel

Shell the langoustines according to instruction and place in the fridge to keep them cool. Slice the leek (as many slices as you have guests), steam for 5 mins. Warm the leek with the parsley root and fennel in the oven with some barigoule liquid. Bread the backs of the langoustines with Panko and fry gently in browned butter back down (on the back only). Mix the raw shrimp with the leek ashes. Garnish with sorrel and ripple pine syrup over the top.