Steamed langoustine with seaweed salad and custard of the shell
by Ollie Dabbous
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Ingredients
Oils & Vinegars
75g of rapeseed oil
76g of olive oil
40g of sushi vinegar
200g of vegetable oil
Fish & Shellfish
340g of langoustine shells, smashed
8 langoustine tails, the largest you can find, shells and claws reserved for the jus and oil
Store Cupboard
3 pinches of salt
1 pinch of black peppercorns
60g of egg yolk, pasteurised
165g of eggs, beaten
5g of toasted sesame seeds
Spices & Dried Herbs
1 star anise
16 slices of ginger
1 pinch of fennel seeds
1 pinch of fenugreek seeds
10g of pickled ginger
Fruit & Vegetables
2 garlic cloves, roughly chopped
250g of tomatoes, very ripe, chopped
1 dash of lemon juice
2 spring onions, julienned
1 lime, or yuzu
1 pickled onion, ideally red, sliced into thin petals
Salad & Fresh Herbs
1 pinch of coriander seeds
1 sprig of thyme
150g of chives, chopped
1 pinch of arrowroot
1 handful of samphire, blanched for 10 seconds in boiling water
Beverages
100ml of water
60g of white wine, boiled
2 tsp cognac, boiled
Speciality Ingredients
1g of xanthan gum
100g of dried seaweed
300g of dashi
edible flowers, such as pea flowers and alyssum flowers
Dairy
185g of double cream
165g of whole milk