📝 About This Recipe
This dish captures the essence of the New Nordic movement, balancing the deep, oceanic sweetness of pristine langoustines with the sharp, acidic crunch of early-season rhubarb. The richness of the brown butter ties the elements together, creating a sophisticated play of temperatures and textures. It is a masterclass in minimalism, where high-quality seasonal ingredients are elevated through precise technique and forest-inspired aesthetics.
🥗 Ingredients
The Langoustines
- 8 pieces Live XL Langoustines (shelled and deveined, tails kept intact)
- 50 grams Unsalted Butter (for gentle poaching)
- 1 pinch Flaky Sea Salt (Maldon or similar)
Compressed Rhubarb
- 2 medium Rhubarb Stalks (vibrant red variety preferred)
- 100 ml Apple Juice (freshly pressed)
- 2 tablespoons Elderflower Syrup (adds a floral Nordic note)
Brown Butter Emulsion
- 150 grams Unsalted Butter (high-quality European style)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 50 ml Heavy Cream (at room temperature)
- 1/2 teaspoon Soy Sauce (for umami depth)
Garnish & Finishing
- 1 handful Fresh Dill (picked into small fronds)
- 2 pieces Radish (shaved paper-thin in ice water)
- 1 teaspoon Hazelnut Oil (to finish)
👨🍳 Instructions
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1
Prepare the langoustines by removing the heads and shells, leaving only the tail meat. Carefully remove the intestinal tract using a small toothpick or paring knife. Set aside on a cold plate.
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2
Wash the rhubarb and slice into 5cm long batons. If you have a vacuum sealer, place the rhubarb, apple juice, and elderflower syrup in a bag and seal on high pressure. If not, submerge the rhubarb in the liquid in a small bowl and let macerate for 30 minutes.
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3
To make the Beurre Noisette (brown butter), place 150g of butter in a small light-colored saucepan over medium heat. Whisk constantly as the butter melts, foams, and eventually turns a golden-nut brown with a toasted aroma.
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4
Immediately remove the brown butter from the heat and pour into a clean bowl to stop the cooking process, making sure to include the flavorful brown solids.
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5
In a separate small pan, bring the heavy cream to a gentle simmer. Slowly whisk in the warm brown butter, one tablespoon at a time, to create a stable, thick emulsion.
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6
Season the brown butter emulsion with the lemon juice, soy sauce, and a pinch of salt. Keep in a warm spot (not hot) to prevent splitting.
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7
Remove the rhubarb from the liquid. Slice half of the batons into very thin discs for plating and keep the others whole.
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8
In a heavy-bottomed skillet, melt the remaining 50g of butter over medium-low heat. Once the butter is foaming but not browning, add the langoustine tails.
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9
Butter-poach the langoustines for approximately 90 seconds per side. They should be just opaque and succulent, not firm or rubbery. Baste them constantly with the warm butter.
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10
Place two langoustine tails in the center of each warm plate. Season with a touch of flaky sea salt.
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11
Arrange the compressed rhubarb batons and discs around the langoustines, creating a naturalistic, 'forest floor' look.
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12
Using a hand blender, froth the brown butter emulsion until light and airy. Spoon the foam and sauce generously over the langoustines.
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13
Garnish with the shaved radish, fresh dill fronds, and a few drops of hazelnut oil for an extra layer of earthiness. Serve immediately.
💡 Chef's Tips
Use the freshest langoustines possible; if they are live, put them in the freezer for 10 minutes to humanely stun them before prepping. When browning the butter, use a light-colored pan so you can accurately judge the color change and avoid burning the milk solids. If your emulsion splits, add a few drops of warm water and whisk vigorously to bring it back together. Don't discard the langoustine heads! Roast them later to make a deep, flavorful shellfish stock or bisque. Ensure the rhubarb is sliced very thinly if not using a vacuum sealer to ensure the marinade penetrates the fiber.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Dry German Riesling or a Chablis. Serve with a side of warm, sourdough bread to soak up the excess brown butter emulsion. A chilled glass of sparkling apple cider (dry) complements the rhubarb acidity beautifully. For a full Nordic experience, serve on stone or ceramic plates in neutral, earthy tones.