Butter-Poached Langoustines with Yuzu-Koshu...Butter-Poached Langoustines with Yuzu-Koshu Emulsion

Succulent Scottish langoustines gently bathed in cultured brown butter, paired with a vibrant citrus-chili foam and pickled sea succulents.

Ingredients

Cooking Instructions

1. 01

   Prepare the quick-pickle by simmering rice vinegar with a teaspoon of sugar, then pour over the sea fennel and set aside to cool.

2. 02

   In a small, heavy-bottomed saucepan, melt the cultured butter and bring it to a steady 65°C (150°F).

3. 03

   Submerge the langoustine tails in the butter; poach for 4-5 minutes until the flesh is just opaque and pearlescent.

4. 04

   While poaching, combine the yuzu juice, yuzu koshu, and 2 tablespoons of the warm poaching butter in a tall vessel.

5. 05

   Add the soy lecithin to the yuzu mixture and use an immersion blender to aerate the liquid until a stable foam forms on the surface.

6. 06

   To plate, arrange three langoustine tails over a small mound of the drained pickled sea fennel.

7. 07

   Spoon the yuzu-koshu foam over the seafood and garnish with shaved radish and a sprinkle of Maldon salt.