Langoustine tataki

Place the oil into a small based pot and bring to 180°C , slowly over a moderate heat.

Clean the langoustine and remove them from their shells.
Dry out the shells in a low oven at 50°C to use for a garnish.

Lay out the langoustine on to a large board. Season them lightly with licorice powder and fine salt.
Roll up the langoustine and use a wooden pick to hold them in place.

Once the oil has reached the correct temperature, cook the langoustines in the oil (3 at a time) for 1 minute until lightly golden but still tender.

Place them straight onto a tray with draining paper and allow them to cool completely in the fridge.

The other components of this dish include:

Langoustine jelly

Blini soise foam

Buckwheat pancakes

Aromatic oil

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