Aromatic oil

Put all the ingredients into a pot and allow to infuse slowly at a moderate heat for 1 hour. Remove from the heat and allow the oil to cool completely.
Strain the oil and place into a dressing bottle.

To serve:

Unmold the set jelly onto each plate. Slice the cooled langoustine into four slices and place over the jelly. Place a tablespoon of the blini-soise on the side of the plate and use the dried langoustine shell as a garnish. Dress the langoustine with the aromatic oil and lemon zest. Finish off the plate with licorice powder.

The other components of this dish include:

Langoustine tataki

Langoustine jelly

Blini soise foam

Buckwheat pancakes

Recipe reprinted with permission of Luke Dale Roberts of The Test Kitchen.

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