An Epic Food Journey into the Arctic Circle

An Epic Food Journey into the Arctic Circle

langoustine roll (serves 4)
By Chef Paul Andreas Ziska

Langosteen Ingredients:
12 medium sized langoustines
200 g of brine (4 g of salt dissolved in 200 g of water to make a 2% brine)

instructions:
Boil 12 langoustines for 10 seconds, then cool in ice water.
Separate the tail from the head and remove the tail from the shell.

  1. Save the heads, claws, and shells for later use.
  2. Store six langoustines in an airtight container covered with a damp cloth in the refrigerator.
  3. Place the other six langoustines in brine for 20 minutes, then store them in the same manner.

Burnt Langosteen Oil Ingredients:
6 langoustines (heads, claws, and shells)
900gm neutral flavored oil
glowing hot coal

instructions:

  1. Roast the heads, shells and claws of the first six langoustines in the oven at 200°C for 15 minutes.
  2. Transfer the leftover roasted langoustines to a small bowl (oven proof) and cover with 900 grams of oil.
  3. Cover the container with a lid and cook in the oven at 60 degrees for 12 hours.
  4. Strain the oil into a bowl and put it in a glowing coal and cover with a lid – be very careful there could be a lot of smoke!
  5. Leave the charcoal to soak for five minutes, then strain it through a fine sieve and store the burnt langoustine oil in the refrigerator.

Langosteen Emulsion Ingredients:
6 langoustines (head, claws, and shells of 6 other langoustines)
3 liters of water
30g burnt langoustine oil (from the recipe above)

instructions:

  1. Put the heads, scales and claws in a little oil and roast them in the oven for 20 minutes at 250 degrees Celsius.
  2. Add 1 liter of water to the langoustine leftover tray and bake for another five minutes to decompose from the tray.
  3. Transfer leftover roasted langoustines to a blender with flat paddle attachment and run it for 2 minutes to break heads, shells, and claws into small pieces.
  4. Then transfer them to a bowl with 2 liters of water and simmer for two hours.
  5. Strain the broth into a new saucepan and reduce to a thick, caramel-like consistency (about 40 g) and allow the broth to cool.
  6. Emulsifying slow-burning langoustine oil in langoustine reduction soup. Slowly incorporate the burning langoustine oil into the langoustine reduction soup while whisking vigorously.
  7. Transfer the bag to a piping bag and store in the refrigerator until use.

Crispy Roll Ingredients: (about 18 rolls)
200 grams leeks
200 grams of potatoes
250 gm milk
20g burnt langoustine oil
60 grams isomalt
2 grams of salt
2.5 grams of potato starch
dried dry powder

instructions:

  1. Cut the potatoes and leeks into small cubes and transfer them to a saucepan. Cover with water and simmer for 30 minutes until completely soft.
  2. Drain and transfer the cooked potatoes and leeks to the Thermomix with the rest of the ingredients (except for dulse powder) and spin at 80°C for five minutes at medium speed.
  3. Spread the resulting dough on a silicone mat 1 mm thick.
  4. Bake the dough in the oven at 90°C without a fan for about 30 minutes, until the dough has a leathery texture.
  5. Allow the dry dough to cool for five minutes, then carefully remove it from the silicone mat.
  6. Sprinkle both sides with dried dulse powder and cut into 7cm x 7cm squares.
  7. Bake 5 squares at a time at 130°C without a fan until golden brown (about 10 minutes).
  8. Quickly wrap the baked squares around a 22 mm diameter metal cylinder and allow to cool.
  9. Carefully remove the crunchy roll from the metal drum and store in an airtight container with a Silicasec tablet (to prevent moisture formation) in a cool, dry place.

Dish assembly:
Langoustines (from above)
langoustine emulsion
Crispy rolls
2g finely chopped shallots
1 gram finely chopped curd
1 gram of lemon peel
Lemon juice
liquid koji
salt
watercress leaves
chervil flowers
Don’t forget the flowersScorpio Myosotes)
Mayflowers (Crataegus monogyna)
dry flowers little devil (Succisa pratensis)

instructions:

  1. Fry unsalted langoustines, cut them into smaller cubes and transfer to a small bowl.
  2. Cut the salted langoustine into cubes and add to the container with shallots and lemon peel, mix everything well together.
  3. Season with koji liquid, lemon juice and salt.
  4. Fill the rolls with the langoustine mixture and place on the plate.
  5. Put a small line of emulsion of burning langoustine over the roll and decorate with herbs and flowers

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