📝 About This Recipe
This dish is a masterclass in balance, marrying the oceanic sweetness of Scottish langoustine with the earthy, vibrant warmth of a ginger-infused carrot nectar. Utilizing modernist techniques, we transform simple carrot juice into a weightless, buttery emulsion and a bright citrus air to lift the palate. It is a visually stunning, aromatic plate that defines contemporary coastal fine dining.
🥗 Ingredients
The Langoustines
- 12 pieces Fresh Langoustine Tails (shelled and deveined, keep tails intact)
- 2 tablespoons Grapeseed Oil (for high-heat searing)
- 1 tablespoon Unsalted Butter (for basting)
- 1 pinch Maldon Sea Salt (to finish)
Carrot Ginger Emulsion
- 500 ml Fresh Carrot Juice (centrifuged or cold-pressed for clarity)
- 30 grams Fresh Ginger (peeled and finely grated)
- 100 grams Cold Unsalted Butter (cubed)
- 0.5 grams Xanthan Gum (to stabilize the emulsion)
- 1 teaspoon Lemon Juice (for acidity)
Citrus Air (Molecular Foam)
- 150 ml Orange Juice (strained through a fine mesh)
- 2 grams Soy Lecithin Powder (the emulsifier for foam)
Garnish
- 1 handful Micro-Cilantro or Chervil (for herbal notes)
- 4 pieces Carrot Ribbons (shaved and kept in ice water)
👨🍳 Instructions
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1
Begin by preparing the carrot base. In a small saucepan, bring the carrot juice and grated ginger to a gentle simmer over medium heat. Reduce the liquid by one-third to concentrate the sugars and flavors, which should take about 10-12 minutes.
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2
Strain the reduced carrot juice through a fine-mesh chinois into a clean blender, discarding the ginger pulp.
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3
While the juice is still hot (around 70°C/160°F), add the xanthan gum. Blend on low speed to hydrate the gum, which will provide a silky, coating texture.
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4
With the blender running, gradually drop in the cubes of cold butter one by one. This creates a stable emulsion. Season with lemon juice and a touch of salt. Keep warm in a thermos or a bain-marie.
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5
For the Citrus Air: Combine the orange juice and soy lecithin in a wide, shallow container. Submerge an immersion blender halfway into the liquid, tilting it to incorporate air. Blend until a thick, stable foam forms on the surface. Set aside; the foam will stabilize further as it sits.
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6
Prepare the langoustines by patting them extremely dry with paper towels. Moisture is the enemy of a perfect sear.
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7
Heat a heavy-bottomed stainless steel or cast iron skillet over high heat until the grapeseed oil begins to shimmer and just starts to smoke.
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8
Carefully place the langoustines in the pan. Sear for exactly 45-60 seconds on the first side without moving them to develop a golden-brown crust.
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9
Flip the langoustines, add the tablespoon of butter to the pan, and allow it to foam. Baste the tails with the hot butter for another 30 seconds. They should be translucent in the center—do not overcook.
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10
Remove the langoustines to a warm plate and season immediately with Maldon salt.
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11
To assemble, pour a generous pool of the warm Carrot Ginger Emulsion into the center of four shallow heated bowls.
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12
Arrange three langoustine tails elegantly atop the emulsion. Use a spoon to carefully scoop the 'Citrus Air' and place a cloud of foam next to the seafood.
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13
Garnish with a curled carrot ribbon and a few sprigs of micro-herbs. Serve immediately while the temperatures and textures are at their peak.
💡 Chef's Tips
Always use the freshest langoustines possible; if unavailable, high-quality jumbo prawns are an acceptable substitute. Ensure the butter for the emulsion is very cold; this helps create a thicker, more stable sauce. When making the foam, ensure the container is wide enough to allow the immersion blender to pull in plenty of oxygen. Do not crowd the pan when searing the langoustines, as this will cause them to steam rather than sear. If the emulsion breaks, add a teaspoon of warm water and re-blend vigorously.
🍽️ Serving Suggestions
Pair with a crisp, mineral-forward Chablis or a dry Riesling to complement the ginger and seafood. Serve alongside a small side of forbidden black rice for a striking color contrast. A chilled glass of sparkling Rosé also cuts beautifully through the buttery carrot emulsion. Present this as a starter for a multi-course tasting menu to impress guests with modernist flair.