Fine dining langoustine amuse



A great amuse to finish 2021, a langoustine cone with lime caviar and a langoustine crisp . All great recipes, so enjoy guys and happy new year!




The langoustine tartare


First take a couple of langoustines and separate the tails from the body. Keep the heads for later. Then take a tail and press it so it cracks. Now peel away the shell. After remove the intestine by making a small incision in the tail and pulling it out. Then use a blowtorch to slight toast the outside of the langoustine and then directly cool it down in your fridge. Once they are completely cold lay them on a cutting board and slice them in small cubes. Transfer the tartare into a bowl and season it with the zest from a lime, olive oil, salt and pepper. Mix this.



The langoustine butter


Take the langoustine heads and cut them in half. Then heat up a frying pan, add a splash of oil and fry the heads until they start to color. Now add 250 grams of butter and let it melt. Once melted add the peel from 1 lime. Let this marinate on a low heat for around 30 minutes. After that pour it on a sieve that’s laid with a clean kitchen paper and let it drain.



The langoustine crisp

25 grams

egg white

3 grams

salt

25 grams

langoustine butter

3 grams

tomato powder

15 grams

sugar

20 grams

flour

Begin by pouring the egg white in a blender. Also add the salt, the langoustine butter, the tomato powder, the sugar and the flour. Now mix this until it’s a smooth batter. After that spread it on a silicon mold. I use a mold from Mold Brothers. Then bake it at 160 degrees Celsius for 15 minutes. When still hot remove them from the mold. Then let them cool down and keep them dry and covered for later.



The lime pearls

90 grams

ginger

120 grams

galangal

6

limes (120 grams of juice)

400 grams

water

First chop the ginger. Do this as well with the galangal. Then take the limes, cut them in half and juice them. Now pour 120 grams of the juice into a saucepan. Also add the water, the juiced limes and the chopped ginger and galangal. Now bring this to a boil. Once it has boiled turn of the heat, cover it with plastic foil and let it cool down completely out of the fridge. Then put it through a fine sieve.

Now measure 400 grams of this liquid into a saucepan and also add 3 grams of agar powder. Mix this well and then bring it to a boil. Then pour it into a measuring cup and then in a piping bottle. Now drip the lime liquid in some sunflower oil that I’ve put in the freezer for 3 hours. Be sure to do this evenly so the balls don’t become too big. Once that’s done pour the caviar on a sieve and let it drain for at least 2 hours so all the oil can drip away. Meanwhile pour 300 grams of the lime liquid into a saucepan together with 4 grams of agar powder. Mix this well and then bring it to a boil for 1 minute. Once it has boiled pour it on an oven dish and let it cool down completely in your fridge. Then transfer it into a blender and spin it till it’s a smooth gel. Now transfer it into a piping bag. Then also transfer the caviar into a bowl and add some of the lime gel we just made. Mix this.



The cones


Take a couple of sheets of brick dough and cut them in a round using a plate or bowl. Then cut them in half. Now place them on a cutting board and brush some melted langoustine butter on the dough. After that roll the brick dough on metal cones. Make sure it’s really tight and then bake them at 160 degrees Celsius till golden. Remove them when they are still hot to prevent them from breaking.



How to finish the amuse


First fill the cones with the langoustine tartare. Then place a nice amount of the lime caviar on top. Now add 2 of 3 ball of salmon eggs and finish it off with the langoustine crisps.