{"id":27069,"date":"2022-11-10T16:32:40","date_gmt":"2022-11-10T15:32:40","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/langoustine-with-smoked-potato-puree-soured-cream-sorrel-and-pine\/"},"modified":"2022-11-10T16:32:40","modified_gmt":"2022-11-10T15:32:40","slug":"langoustine-with-smoked-potato-puree-soured-cream-sorrel-and-pine","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/langoustine-with-smoked-potato-puree-soured-cream-sorrel-and-pine\/","title":{"rendered":"Langoustine with Smoked Potato puree, Soured Cream, Sorrel and Pine"},"content":{"rendered":"

Serves 8<\/strong><\/h3>\n

Barigoule<\/h3>\n
    \n
  • 50 ml\u00a0\u00a0 \u00a0Olive oil<\/li>\n
  • 1\u00a0Carrot<\/li>\n
  • 1 Brown Onion<\/li>\n
  • 3\u00a0Garlic cloves<\/li>\n
  • 2\u00a0Bay leaves<\/li>\n
  • 2 sprigs Thyme<\/li>\n
  • 1 tbsp\u00a0Fennel seeds<\/li>\n
  • 100 ml\u00a0White wine<\/li>\n
  • 100 ml White wine vinegar<\/li>\n
  • 200 ml Water<\/li>\n
  • 1\u00a0Lemon (in halves)<\/li>\n
  • 5\u00a0Small parsley roots<\/li>\n
  • 300 g Fennel<\/li>\n<\/ul>\n

    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.<\/p>\n

    Smoked Potato puree<\/h3>\n
      \n
    • 300 g\u00a0Almond potatoes<\/li>\n
    • 50 g Butter Arla\u00ae<\/li>\n
    • 100 g Cr\u00e8me Fraiche Arla\u00ae<\/li>\n<\/ul>\n

      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 cr\u00e8me fraiche until you have achieved a smooth and creamy texture. Add salt to taste. Smoke with a smoking gun (optional).<\/p>\n

      Langoustine broth<\/h3>\n
        \n
      • Shells from the Langoustine tails<\/li>\n
      • 300 ml Barigoule liquid<\/li>\n
      • 2 Cocktail tomatoes<\/li>\n<\/ul>\n

        Roast the languostine shells in the oven for approximately 5 min at 150\u00b0C. 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.<\/p>\n

        Champagne Cream<\/h3>\n
          \n
        • 200 ml\u00a0Double cream Arla\u00ae<\/li>\n
        • 2 tbsp\u00a0Champagne vinegar<\/li>\n<\/ul>\n

          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.<\/p>\n

          Other<\/h3>\n
            \n
          • 10 Langustines<\/li>\n
          • 100 ml\u00a0Panko<\/li>\n
          • 100 g Butter Arla\u00ae<\/li>\n
          • 10 cm Leek (the white part)<\/li>\n
          • 2 tbsp Leek ashes<\/li>\n
          • 20\u00a0Raw Shrimp<\/li>\n
          • 2 tbsp Pine Syrup<\/li>\n
          • 40 leaves Red Sorrel<\/li>\n<\/ul>\n

            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.<\/p>\n","protected":false},"featured_media":25055,"template":"","recipe_category":[],"course":[228,221],"season":[],"class_list":["post-27069","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-seafood","course-starter"],"acf":[],"yoast_head":"\nLangoustine with Smoked Potato puree, Soured Cream, Sorrel and Pine - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Langoustine with Smoked Potato puree, Soured Cream, Sorrel and Pine och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/langoustine-with-smoked-potato-puree-soured-cream-sorrel-and-pine\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Langoustine with Smoked Potato puree, Soured Cream, Sorrel and Pine - 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