An epic gastronomic journey in the Arctic Circle

Langoustine roll (for 4 people)
By Chef Poul Andrias Ziska

Ingredients for the langoustines:
12 medium-sized langoustines
200g of brine (4g of salt dissolved in 200g of water to make a brine with a ratio of 2%)

Instructions:
Blanch the 12 langoustines for 10 seconds and cool them in ice water.
Separate the tail from the head and peel the tail off the shell.

  1. Save the heads, claws and shells for later use.
  2. Store six of the langoustines in an airtight container covered with a damp cloth in the refrigerator.
  3. Place the other six langoustines in the brine for 20 minutes, then store in the same way.

Ingredients for the burnt langoustine oil:
6 leftover langoustines (heads, claws and shells)
900g neutral-tasting oil
glowing hot coal

Instructions:

  1. Roast the heads, shells and claws of the first six langoustines in the oven at 200C for 15 min.
  2. Transfer the leftover roasted langoustines to a small container (suitable for the oven) and cover them with 900 g of oil.
  3. Cover the container with a lid and bake in the oven at 60°C for 12 hours.
  4. Strain the oil into a pan and put a piece of glowing charcoal in it and cover with a lid – be very careful: there can be a lot of smoke!
  5. Let the charcoal infuse for five minutes, then strain through a fine sieve and store the burnt langoustine oil in the refrigerator.

Ingredients for the langoustine emulsion:
6 leftover langoustines (head, claws and shells of the other 6 langoustines)
3l of water
30 g burnt langoustine oil (from the recipe above)

Instructions:

  1. Brown the heads, shells and claws in a little oil and roast in the oven for 20 minutes at 250°C.
  2. Add 1l of water to the plate of leftover langoustines and bake for another 5 minutes to deglaze the plate.
  3. Transfer the leftover roasted langoustines to a blender with a flat beater attachment and run for two minutes to break the heads, shells and claws into small pieces.
  4. Then transfer to a saucepan with the remaining 2 liters of water and simmer for 2 hours.
  5. Pour the broth into a new saucepan and reduce until you get a thick, caramelized texture (about 40 g) and leave to cool.
  6. Slowly emulsify the burnt langoustine oil in the reduced langoustine bisque. Slowly add the burnt langoustine oil to the reduced langoustine bisque, whisking vigorously.
  7. Transfer to a piping bag and store in the refrigerator until use.

Ingredients for the crispy rolls: (about 18 rolls)
200g of leeks
200g potato
250g of milk
20 g burnt langoustine oil
60g isomalt
2g of salt
2.5g potato starch
Dried dulse powder

Instructions:

  1. Cut the potatoes and leeks into small cubes and transfer to a saucepan; cover with water and simmer for 30 minutes until completely tender.
  2. Strain and transfer the cooked potatoes and leeks to a Thermomix with the rest of the ingredients (except the dulse powder) and spin dry at 80°C for five minutes at medium speed.
  3. Spread the dough obtained on a silicone mat to 1 mm thickness.
  4. Dry the dough in the oven at 90°C without a fan for about 30 minutes until the dough has a tough texture.
  5. Allow the dried dough to cool for five minutes, then carefully remove it from the silicone mat.
  6. Sprinkle both sides with the dried dulse powder then cut into 7cm x 7cm squares.
  7. Bake 5 squares at a time 130C without fan until golden brown (about 10 minutes).
  8. Quickly roll the cooked squares around a 22 mm diameter metal cylinder and leave to cool.
  9. Carefully remove the crispy roll from the metal cylinder and store in an airtight container with a Silicasec tablet (to prevent moisture build-up) in a cool, dry place.

Assembling the dish:
Langoustines (from above)
Langoustine emulsion
Crispy buns
2g finely chopped shallots
1 g finely chopped lovage
1g lemon zest
lemon juice
liquid koji
salt
watercress leaves
Chervil flowers
Forget-me-not flowers (Myosotis scorpioides)
May flowers (Monogynous Crataegus)
Devil’s scab flowers (Succisa pratensis)

Instructions:

  1. Fry the unbrined langoustines, cut them into small cubes and transfer them to a small container.
  2. Cut the brined langoustines into cubes and add them to the container with the shallots, lovage and lemon zest, and mix well.
  3. Season with liquid koji, lemon juice and salt.
  4. Garnish the rolls with the langoustine mixture and arrange them on the plate.
  5. Pipe a small drizzle of langoustine burnt emulsion on top of the roll and decorate with herbs and flowers

BBC.com’s World’s Table is ‘breaking the kitchen ceiling’ by changing the way the world thinks about food, through the past, present and future.

Join over three million BBC Travel fans by liking us on Facebookor follow us on Twitter and instagram.

If you liked this story, sign up for the weekly bbc.com features newsletter called “The Essential List”. A handpicked selection of stories from BBC Future, Culture, Worklife and Travel, delivered to your inbox every Friday.

Comments are closed.