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.
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Ingredients
|
|
|
heads and tails of the langoustines |
|
200 |
ml |
rapeseed oil |
|
50 |
g |
maltodextrin |
|
As needed: |
|
salt |
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.