East London's famed chef Nuno Mendes has crafted this intriguing and aesthetically beautiful langoustine recipe. This is a rich, smoky hot canapé using tiny enoki mushrooms and highly prized langoustines, a Scottish speciality exported in large numbers to southern Europe.
For a chef, having mentors like Jean-Georges Vongerichten and Ferran Adrià must be akin to taking music classes with Chopin and Brahms. Nuno Mendes' London restaurant demonstrates the qualities of ambition that most good protégés possess.
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To prepare the langoustines, clean them while alive and stretch them out in a tray. Place the tray in the freezer to immobilize the langoustines, freeze for about 30 minutes and then peel
Prepare the spring onion hearts by trimming off the green part so you are left with just the white bits
4 spring onions
Char the spring onion hearts on a grill until tender and black. Remove the outer layer of the onions and slice the onions lengthways. Reserve the charred parts
Heat a dry saucepan over high heat. Make a bed of rosemary in the hot pan, cover with a lid, then allow the rosemary to cook until it starts to smoke. Place the enokis on the rosemary and smoke until soft
1 bunch of rosemary
20 enoki mushrooms
When the enoki mushrooms are soft, place the langoustines on top and cover the pan with a lid. Smoke the langoustines for about 4 minutes, then remove from the heat
Wrap the langoustines individually in a slice of lardo and keep warm before serving on the bed of rosemary with the enoki mushrooms, spring onion hearts and a pinch of togarashi. Drizzle with the olive oil and season. You can either serve on individual plates, or arrange the langoustines together on one plate
1 pinch of togarashi
4 slices of lardo
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