{"id":30521,"date":"2025-11-17T20:49:32","date_gmt":"2025-11-17T19:49:32","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/langoustine-and-scallop-tartar-with-langoustine-bisque-melon-radish-and-wasabi-emulsion\/"},"modified":"2025-11-18T11:40:02","modified_gmt":"2025-11-18T10:40:02","slug":"langoustine-and-scallop-tartar-with-langoustine-bisque-melon-radish-and-wasabi-emulsion","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/langoustine-and-scallop-tartar-with-langoustine-bisque-melon-radish-and-wasabi-emulsion\/","title":{"rendered":"Langoustine and scallop tartar with langoustine bisque, melon radish and wasabi emulsion"},"content":{"rendered":"\n<div id=\"aveqia-text-block_74fd850ac388b637bb50ee8cd7b1eb8a\" class=\"block-aveqia-text wrapper md:my-20 my-12\">\n  <div class=\"container max-w-2xl mx-auto wysiwyg\"><p>Here&#8217;s a tasty dish featuring the delights of the sea. We&#8217;re serving this dish as a starter on our Christmas 2025 menu, but it&#8217;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.    <\/p>\n<h3>Langoustine &amp; Scallop<\/h3>\n<ul>\n<li>150 g Langoustine<\/li>\n<li>150 g Scallops<\/li>\n<li>Garlic oil<\/li>\n<\/ul>\n<p>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.<br \/>\nChop the langoustine and scallops into small pieces and mix with garlic oil and salt. <\/p>\n<h3>Langoustine bisque<\/h3>\n<ul>\n<li>50 g Butter<\/li>\n<li>2 Banana shallots<\/li>\n<li>3 Cloves of Garlic<\/li>\n<li>0,5 pcs Fennel<\/li>\n<li>50 g Tomato paste<\/li>\n<li>60 g Cognac<\/li>\n<li>200 g White wine<\/li>\n<li>50 g Milk<\/li>\n<li>500 g Double cream<\/li>\n<li>Roasted langoustine shells<\/li>\n<li>Lemon juice<\/li>\n<li>Salt<\/li>\n<\/ul>\n<p>Chop the shallots, garlic and fennel. Saut\u00e9 everything in butter in a pan together with the langoustine shells until golden in colour. Add tomato paste and fry thoroughly.<br \/>Pour in the cognac and flamb\u00e9. Extinguish the fire with white wine and reduce by half.<br \/>\nAdd 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.     <\/p>\n<h3>Crispy potatoes<\/h3>\n<ul>\n<li>1 Baking potato<\/li>\n<\/ul>\n<p>Turn the potatoes on the lathe. Shape them into small circles and deep-fry them in punch rings at 160\u00b0C until golden brown. Place the deep-fried potato circles on a sheet pan with a towel.  <\/p>\n<h3>Melon radish<\/h3>\n<ul>\n<li>5 Melon radishes &#8211; can be replaced with turnip<\/li>\n<li>100 ml of 123-pickling liquid with fermented plum juice (can be substituted with regular pickling liquid)<\/li>\n<\/ul>\n<p>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.  <\/p>\n<h3>Wasabi mayonnaise<\/h3>\n<ul>\n<li>40 g Egg yolk<\/li>\n<li>30 g Soy<\/li>\n<li>10 g Dijon mustard<\/li>\n<li>200 g Rapeseed oil<\/li>\n<li>15 g Wasabi oil<\/li>\n<li>10 g Wasabi<\/li>\n<\/ul>\n<p>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.<br \/>\nPut the mayonnaise in a piping bag.  <\/p>\n<h3>Herb oil<\/h3>\n<ul>\n<li>20 g Spinach<\/li>\n<li>20 g Chives<\/li>\n<li>5 g Salt<\/li>\n<li>100 g Rapeseed oil<\/li>\n<\/ul>\n<p>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. <\/p>\n<h3>Iced radish<\/h3>\n<ul>\n<li>4 Radishes<\/li>\n<\/ul>\n<p>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. <\/p>\n<h3>Garnish<\/h3>\n<ul>\n<li>1 Onion flower<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<\/div>\n    <\/div>","protected":false},"featured_media":30493,"template":"","recipe_category":[],"course":[227,258,279],"season":[],"class_list":["post-30521","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-fish","course-shellfish","course-vegetables-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Langoustine and scallop tartar with langoustine bisque, melon radish and wasabi emulsion - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Langoustine and scallop tartar with langoustine bisque, melon radish and wasabi emulsion 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-and-scallop-tartar-with-langoustine-bisque-melon-radish-and-wasabi-emulsion\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Langoustine and scallop tartar with langoustine bisque, melon radish and wasabi emulsion - 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