Langoustine powder

This component gives a huge flavour boost and interesting texture to dishes.
The maltodextrin bonds with the oil without losing the flavour of the oil itself.

Creation by JP McMahon, Aniar* restaurant, Galway, Ireland.

Makes 75g.

Langoustine powder

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heads and tails of the langoustines



rapeseed oil




As needed:



Preparation method

  • Place the langoustine on a roasting tray and roast until nicely caramelised. This will take about 25 minutes. The shells will be hard and strongly aromatic.
  • Cover the shells with the oil and return to the oven for 15 minutes.
  • Remove the shells from the oven and place in a food processor.
  • Blend in a food processor for 30 seconds.
  • Strain though muslin. Set aside to cool. 
  • Combine the langoustine oil (25 ml) and the maltodextrin.
  • Mix together until a powder forms.
  • Season to taste with a little sea salt. 

Serving suggestions

  • Use in a dish with components of rhubarb, langoustine, and sea lettuce.
  • Use in a dish with components of pork belly, green legumes, and celery.
  • Use in a dish with components of turbot, fennel, and celery.

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