July 21, 2024

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An epic food journey in the Arctic Circle

An epic food journey in the Arctic Circle

Langoustine roll (serves 4)
By Chef Poul Andrias Ziska

Substances for langoustines:
12 medium-sized langoustines
200g salt brine (4g of salt dissolved in 200g h2o to make a brine with a 2{6932ee47e64f4ce8eedbbd5224581f6531cba18a35225771c06e4f1b3f0d9667} ratio)

Blanch the 12 langoustines for 10 seconds and great down in ice h2o.
Independent the tail from the head and peel off the tail from the shell.

  1. Help save the heads, claws and shells for afterwards use.
  2. Shop 6 of the langoustines in an airtight container included with a moist fabric in the fridge.
  3. Location the other 6 langoustines in the salt brine for 20 minutes, and then retail store very same way.

Elements for burnt langoustine oil:
6 langoustine leftovers (heads, claws and shells)
900 g neutral-flavoured oil
Glowing incredibly hot charcoal


  1. Roast the heads, shells and claws from the very first 6 langoustines in the oven at 200C for 15 min.
  2. Transfer the roasted langoustine leftovers to a compact (oven-proof) container and address them with 900g of oil.
  3. Deal with the container with a lid and cook in the oven at 60C for 12 hours.
  4. Pressure the oil into a pot and place in a glowing piece of charcoal and cover with a lid – be quite mindful: there might be a good deal of smoke!
  5. Go away the charcoal to infuse for five minutes, then pressure as a result of a fine sieve and retail outlet the burnt langoustine oil in the fridge.

Ingredients for langoustine emulsion:
6 langoustine leftovers (head, claws and shells from the other 6 langoustines)
3l drinking water
30g burnt langoustine oil (from recipe higher than)


  1. Toss the heads, shells and claws in a very little oil and roast in the oven for 20 minutes at 250C.
  2. Add 1l of water to the tray of langoustine leftovers and bake for another 5 minutes to deglaze the tray.
  3. Transfer the roasted langoustine leftovers to a mixer with a flat beater attachment and run for two minutes to crack the heads, shells and claws into modest parts.
  4. Then transfer to a pot with the remaining 2l of water and simmer for 2 hrs.
  5. Strain the stock into a new pot and lessen down to a thick, caramel-like texture (roughly 40g) and depart to interesting down.
  6. Slowly emulsify the burnt langoustine oil into the diminished langoustine bisque. Little by little merge the burnt langoustine oil into the decreased langoustine bisque although whisking vigorously.
  7. Transfer to a piping bag and retailer in the fridge until finally use.

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


  1. Reduce the potatoes and leeks into compact cubes and transfer to a pot include with water and simmer for 30 minutes till completely delicate.
  2. Pressure and transfer the cooked potatoes and leeks to a Thermomix alongside one another with the relaxation of the elements (apart from for the dulse powder) and spin at 80C for 5 minutes at medium velocity.
  3. Spread the ensuing dough on to a silicone mat at 1mm thickness.
  4. Dry the dough in the oven at 90C with no supporter for approximately 30 minutes until finally the dough has a leathery texture.
  5. Depart the dried dough to awesome for five minutes, then very carefully eliminate it from the silicon mat.
  6. Sprinkle both of those sides with the dried dulse powder and then reduce into 7cm x 7cm squares.
  7. Bake 5 squares at a time 130C with no enthusiast right up until golden brown (about 10 minutes).
  8. Quickly wrap the baked squares about a 22mm-diameter metal cylinder and leave to interesting.
  9. Diligently take out the crispy roll from the steel cylinder and keep in an airtight container with a Silicasec tablet (to prevent moisture forming) in a great dry position.

Assembling the dish:
Langoustines (from higher than)
Langoustine emulsion
Crispy rolls
2g finely chopped shallots
1g finely chopped lovage
1g lemon zest
lemon juice
liquid koji
watercress leaves
Chervil bouquets
Neglect-me-not flowers (Myosotis scorpioides)
Mayflowers (Crataegus monogyna)
Devil’s-little bit scabious bouquets (Succisa pratensis)


  1. Pan-fry the non-brined langoustines, reduce them into more compact cubes and transfer into a modest container.
  2. Slash the brined langoustines into cubes and include to the container with the shallots, lovage and lemon zest, and mix everything well with each other.
  3. Period with the liquid koji, lemon juice and salt.
  4. Fill the rolls with the langoustine combination and spot them on the plate.
  5. Pipe a compact line of the burnt langoustine emulsion on best of the roll and beautify with the herbs and flowers

BBC.com’s World’s Table “smashes the kitchen area ceiling” by modifying the way the entire world thinks about meals, as a result of the previous, existing and future.


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