An epic food journey in the Arctic Circle – BBC Travel

Langoustine roll (serves 4)
By Chef Poul Andrias Ziska

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

Instructions:
Blanch the 12 langoustines for 10 seconds and cool down in ice water.
Separate the tail from the head and peel off the tail from the shell.

1. Save the heads, claws and shells for later use.
2. Store six of the langoustines in an airtight container covered with a moist cloth in the fridge.
3. Place the other six langoustines in the salt brine for 20 minutes, and then store same way.

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

Instructions:

1. Roast the heads, shells and claws from the first six langoustines in the oven at 200C for 15 min.
2. Transfer the roasted langoustine leftovers to a small (oven-proof) container and cover them with 900g of oil.
3. Cover the container with a lid and cook in the oven at 60C for 12 hours.
4. Strain the oil into a pot and put in a glowing piece of charcoal and cover with a lid – be very careful: there may be a lot of smoke!
5. Leave the charcoal to infuse for five minutes, then strain through a fine sieve and store the burnt langoustine oil in the fridge.

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

Instructions:

1. Toss the heads, shells and claws in a 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 five 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 break the heads, shells and claws into small pieces.
4. Then transfer to a pot with the remaining 2l of water and simmer for 2 hours.
5. Strain the stock into a new pot and reduce down to a thick, caramel-like texture (approximately 40g) and leave to cool down.
6. Slowly emulsify the burnt langoustine oil into the reduced langoustine bisque. Slowly combine the burnt langoustine oil into the reduced langoustine bisque while whisking vigorously.
7. Transfer to a piping bag and store in the fridge until use.

Ingredients 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

Instructions:

1. Cut the potatoes and leeks into small cubes and transfer to a pot; cover with water and simmer for 30 minutes until completely soft.
2. Strain and transfer the cooked potatoes and leeks to a Thermomix together with the rest of the ingredients (except for the dulse powder) and spin at 80C for five minutes at medium speed.
3. Spread the resulting dough onto a silicone mat at 1mm thickness.
4. Dry the dough in the oven at 90C with no fan for approximately 30 minutes until the dough has a leathery texture.
5. Leave the dried dough to cool for five minutes, then carefully remove it from the silicon mat.
6. Sprinkle both sides with the dried dulse powder and then cut into 7cm x 7cm squares.
7. Bake 5 squares at a time 130C with no fan until golden brown (approximately 10 minutes).
8. Quickly wrap the baked squares around a 22mm-diameter metal cylinder and leave to cool.
9. Carefully remove the crispy roll from the metal cylinder and store in an airtight container with a Silicasec tablet (to prevent moisture forming) in a cool dry place.

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

Instructions:

1. Pan-fry the non-brined langoustines, cut them into smaller cubes and transfer into a small container.
2. Cut the brined langoustines into cubes and add to the container with the shallots, lovage and lemon zest, and mix everything well together.
3. Season with the liquid koji, lemon juice and salt.
4. Fill the rolls with the langoustine mixture and place them on the plate.
5. Pipe a small line of the burnt langoustine emulsion on top of the roll and decorate with the herbs and flowers

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