Butter-Poached Langoustines with Sunchoke...Butter-Poached Langoustines with Sunchoke Velvet & Sea Buckthorn Gel

Succulent Icelandic langoustines poached in cultured butter, served over a silky sunchoke purée with tart sea buckthorn gel and aromatic fennel pollen crumb.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring the sea buckthorn juice and agar-agar powder to a boil, whisking constantly for 1 minute. Pour the mixture into a shallow dish and chill in the refrigerator for 20 minutes until set into a firm gel.

2. 02

   Transfer the set buckthorn gel into a high-speed blender and blend on high until completely smooth and glossy. Strain through a fine chinois into a squeeze bottle and reserve at room temperature.

3. 03

   In a heavy-bottomed saucepan, combine diced sunchokes, heavy cream, and milk. Simmer gently over medium-low heat for 18–20 minutes until the sunchokes are soft and tender.

4. 04

   Transfer sunchokes and half the hot liquid into a blender. Process until velvety smooth, adjusting texture with remaining liquid if necessary. Season with fine salt, strain through a fine mesh sieve, and keep warm.

5. 05

   Heat 15 grams of butter in a small pan over medium heat. Add panko breadcrumbs and toast, stirring constantly, until golden brown. Remove from heat, toss in fennel pollen and a pinch of salt, then transfer to paper towels to cool.

6. 06

   Prepare a beurre monté by whisking 2 tablespoons of water over low heat until boiling, then slowly whisking in the remaining cultured butter piece by piece, maintaining an emulsified liquid temperature around 60°C (140°F).

7. 07

   Submerge raw langoustine tails in the warm butter emulsion and poach gently for 3 to 4 minutes until barely opaque and succulent. Carefully lift out using a slotted spoon and drain on paper towels.

8. 08

   Spoon warm sunchoke velvet onto each pre-warmed plate. Arrange 3 poached langoustines atop the velvet, garnish with dots of sea buckthorn gel, sprinkle with fennel pollen crumb, and finish with fresh sea asparagus sprigs and flaky sea salt.