Langoustine custard, crab, dill

Begin by making the dill oil. Blend the dill with the oil in a Thermomix at 100°C for 5–7 minutes. Alternatively, first blanch the dill for 5 seconds and then blend in a regular blender with the oil until completely broken down, and the oil is bright green

Pass the oil through a fine mesh strainer or some muslin cloth, and then transfer to a container and freeze until solid. Once frozen, the water will turn to ice and sink to the bottom. The oil should stay soft and can be scraped off and set aside

Cover the diced shallot for the garnish with enough vinegar to cover and set aside

Heat up plenty of oil in a large pan, and once hot add the vegetables for the langoustine stock. Cook the vegetables until browned – about 15 minutes – and then add the tomato paste and cook out for another 8–10 minutes

Add the fennel seeds and lightly toast them

Add the white wine and reduce down by half

Add the langoustine shells and a good pinch of salt, and brown them all over

Add enough fish stock to cover, and then bring to the boil. Simmer for 2 hours

Once the stock has simmered, strain out the solids and then return to a pan. Reduce the stock to 500ml. This will take a long time, and the best way to speed it up is to use a pan with a large surface area like a deep frying pan or wok

Next make the custard. Whisk together the eggs with 200ml reduced langoustine stock and the cream. Pass the stock through a fine mesh strainer, and divide into 8 ramekins

Steam the ramekins in a bamboo steamer with the water at a bare simmer for 10 minutes, or else steam in a steam oven set to 80°C for 5 minutes. They should be set but still have a good wobble

To serve, divide the crab meat over the top of of each custard, and then add some pickled shallot over the crab. Split some buttermilk with a splash of dill oil, then spoon over the top, making sure you can still see the streaks of dill oil