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An epic meals journey within the Arctic Circle

langoustine roll (Serves 4)
By Chef Poul Andrias Ziska

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

Blanch the 12 langoustines for 10 seconds and funky down in ice water.
Separate the tail from the pinnacle and peel off the tail from the shell.

  1. Save the heads, claws and shells for later use.
  2. Retailer six of the langoustines in an hermetic container coated with a moist material within the fridge.
  3. Place the opposite six langoustines within the salt brine for 20 minutes, after which retailer the identical approach.

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


  1. Roast the heads, shells and claws from the primary six langoustines within the oven at 200C for 15 min.
  2. Switch the roasted langoustine leftovers to a small (oven-proof) container and canopy them with 900g of oil.
  3. Cowl the container with a lid and prepare dinner within the oven at 60° for 12 hours.
  4. Pressure the oil right into a pot and put in a glowing piece of charcoal and canopy with a lid – be very cautious there could also be lots of smoke!
  5. Depart the charcoal to infuse for 5 minutes, then pressure by means of a high-quality sieve and retailer the burnt langoustine oil within the fridge.

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


  1. Toss the heads, shells and claws in somewhat oil and roast within the oven for 20 minutes at 250C.
  2. Add 1l of water to the tray of langoustine leftovers and bake for one more 5 minutes to deglaze the tray.
  3. Switch the roasted langoustine leftovers to a mixer with a flat beater attachment and run for 2 minutes to interrupt the heads, shells and claws into small items.
  4. Then switch to a pot with the remaining 2l of water and simmer for two hours.
  5. Pressure the inventory into a brand new pot and cut back all the way down to a thick, caramel-like texture (roughly 40g) and go away to chill down.
  6. Slowly emulsify the burnt langoustine oil into the lowered langoustine bisque. Slowly mix the burnt langoustine oil into the lowered langoustine bisque whereas whisking vigorously.
  7. Switch to a piping bag and retailer within the fridge till use.

Components for crispy rolls: (approx 18 rolls)
200g leeks
200g potatoes
250g milk
20g burnt langoustine oil
60g isomalt
2g bounce
2.5g potato starch
dried candy powder


  1. Reduce the potatoes and leeks into small cubes and switch to a pot; cowl with water and simmer for half-hour till utterly smooth.
  2. Pressure and switch the cooked potatoes and leeks to a Thermomix along with the remainder of the elements (aside from the dulse powder) and spin at 80C for 5 minutes at medium velocity.
  3. Unfold the ensuing dough onto a silicone mat at 1mm thickness.
  4. Dry the dough within the oven at 90C with no fan for roughly half-hour till the dough has a leathery texture.
  5. Depart the dried dough to chill for 5 minutes, then fastidiously take away it from the silicon mat.
  6. Sprinkle each side with the dried dulse powder after which minimize into 7cm x 7cm squares.
  7. Bake 5 squares at a time 130C with no fan till golden brown (roughly 10 minutes).
  8. Shortly wrap the baked squares round a 22mm-diameter steel cylinder and go away to chill.
  9. Fastidiously take away the crispy roll from the steel cylinder and retailer in an hermetic container with a Silicasec pill (to stop 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
liquid koji
watercress leaves
chervil flowers
Neglect-me-not flowers (Myosotis scorpioides)
Mayflowers (Crataegus monogyna)
Satan’s-bit scabious flowers (Succisa pratensis)


  1. Pan-fry the non-brined langoustines, minimize them into smaller cubes and switch right into a small container.
  2. Reduce the brined langoustines into cubes and add to the container with the shallots, lovage and lemon zest, and blend all the pieces nicely collectively.
  3. Season with the liquid koji, lemon juice and salt.
  4. Fill the rolls with the langoustine combination and place them on the plate.
  5. Pipe a small line of the burnt langoustine emulsion on high of the roll and adorn with the herbs and flowers’s World’s Desk “smashes the kitchen ceiling” by altering the way in which the world thinks about meals, by means of the previous, current and future.

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