Gastronomixs

Langoustine and char-grilled young pork belly Bull’s Heart tomato, crustacean mayonnaise, Balsamic emulsion

This month's guest chef is the German Sven Elverfeld from Restaurant Aqua*** in Wolfsburg, Germany. After Elverfeld graduated from the Hotel Management School in Heidelberg as a Certified Restaurateur and Chef in 1998, he commenced his career at The Ritz-Carlton. From 1998 to 2000 he managed the fine-dining restaurant La Baie Lounge at The Ritz-Carlton, Dubai. In January 2000 he went back to Germany to join the pre-opening team at The Ritz-Carlton, Wolfsburg, located in Volkswagen’s visitor attraction Autostadt. After more than fourteen years in Restaurant Aqua, chef Sven Elverfeld is an unmissable member of the list of top German chefs, and he has also established himself and the restaurant on an international level. With excellent craftsmanship he and his team create exceptional dining moments for their guests. Working beyond a defined style and apart from trends, Elverfeld creates a symbiosis of tradition and modernism. Never-varying high quality and exceptional richness of flavour together with visual aesthetics in his creations have earned him honours. Quite often his dishes reconnect to a personal memory and tell their own story. In the process, he not only ensures the topmost quality of all ingredients he utilises but also highlights a pronounced regional reference of the products. The Frankfurt-style green sauce is a specialty from Elverfeld’s home region, traditionally made from seven different herbs.

Creation by Sven Elverfeld, Restaurant Aqua***, Wolfsburg, Germany.

Serves 8.

Langoustine and char-grilled young pork belly Bull’s Heart tomato, crustacean mayonnaise, Balsamic emulsion

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Ingredients

100

g

lobster meat

100

g

tapioca flour

2

spoonful

water

 

 

salt, pepper

 

 

cayenne pepper

20

g

lobster roe

16

sprigs

basil cress

1

kg

tomatoes (Pelati)

3

 

Shallots, finely diced

1

clove

garlic, finely chopped

50

g

carrots, diced

50

g

celeriac, diced

 

 

spice pouch (3 bay leaves, 2 cloves, 6 juniper berries, 5 white and black peppercorns, 2 pimento [allspice], 1 star anise)

 

 

salt, pepper

 

 

aged balsamic

 

 

olive oil

2

 

small firm tomatoes (Bull’s Heart), whole

1

 

Bull’s Heart tomato (eliminate about 0.5 cm of the skin and dice finely)

5

tbsp

tomato coulis

 

 

olive oil

4

 

tomatoes (Kumato variety - the inner fruit pulp and kernels of the Kumato variety look very much like a strawberry)

 

 

sea salt

500

g

young pork belly (about 10x10cm edge length)

2

spoonfuls

Carpier charcoal oil

 

 

salt, pepper

 

 

Julabo

 

 

Big Green Egg

1

handful

charcoal

80

g

Balsamic vinegar (Fondo Montobello, 13 years old)

20

ml

soya sauce

10

g

Savora mustard

1

pinch

Maldon sea salt

100

ml

olive oil

75

ml

olive oil

 

 

Device: Silent Crusher M from Heidolph-Instruments (disperser to make emulsions)

20

g

raw lobster roe

1

 

egg yolk

1

espresso spoon

mustard

½

 

lemon (juice only)

100

ml

grape seed oil

1

tbsp

strongly reduced crustacean stock

8

 

langoustines

 

 

olive oil

1

sprig

thyme

 

 

fresh butter

 

 

sea salt

Preparation method: langoustine
  • Break open the langoustine, remove the gut, and put them individually on fine wooden skewers.
  • Salt and sear in the olive oil for 1 minute. Add the thyme and fresh butter, douse the lobsters with the butter, and fry till slightly mellow.
Preparation method: grilled pork belly
  • Salt the pork belly, pepper and roast slightly on the grill for 2-3 minutes on the grill on all sides. Let the pork belly cool down and vacuum together with the charcoal oil. Cook sous-vide for 20 hours at 72°C.
  • Let the belly cool down and remove the rind. Cut 3 slices per portion (2mm thick, 5cm high, 9cm long) with the help of a food slicer.
  • Brush with a little bit of charcoal oil and salt and pepper slightly. Put the slices in a warm place.
Preparation method: krupuk
  • Mix the lobster with the tapioca flour and water in the Thermomix.
  • Season to taste and mix the lobster roe into the mass.
  • Roll the mass thinly between two silicone mats to a thickness of 5mm and steam in the convection oven for 90 minutes at 100°C.
  • Dry afterwards in the dehydrator. Break into pieces and deep-fry in vegetable oil at 180°C.
  • Salt, chop, and keep warm.
Preparation method: tomato coulis
  • Sauté shallots, garlic, and vegetables in olive oil. Add tomatoes and spice pouch.
  • Simmer for 2-3 hours at low heat till it gets the texture of a paste. Strain and season to taste with salt, pepper, and balsamic vinegar.
Preparation method: tomato rolls
  • Mix the tomato coulis with the diced Bull’s Heart tomato.
  • Cut the other two tomatoes into 0.5cm-thin slices. Put one teaspoon of tomato coulis on each slice and roll them like a roulade. Brush with oil and warm them to lukewarm.
  • Preserve the rest of the tomato coulis in the refrigerator.
Preparation method: tomato ‘strawberries’
  • Eliminate the tomato skin till you can see the kernels.
  • Take out the tomato fruit pulp that looks like a strawberry by carefully folding it aside. Salt slightly and warm it to lukewarm.
Preparation method: lobster roe powder
  • Cook the lobster roe in water till it gets red and firm.
  • Take the roe out of the water, dry in the dehydrator, and mix finely afterwards.
Preparation method: balsamic emulsion
  • Give balsamic vinegar, soya sauce, mustard, salt, and 100ml olive oil in a plastic measuring jug and mix for 2 minutes at 5000 rev/min whilst constantly moving the jug.
  • Slowly increase the speed every 2 minutes to 10,000 rev/min to 18,000 rev/min. Add the rest of the olive oil slowly to the jug and keep on moving it till you get a homogenous toffee-like texture.
  • Store covered at room temperature. In case the emulsion gets too warm whilst mixing you can put a container with ice water underneath it and cool down the jug with the emulsion.
Preparation method: crustacean mayonnaise
  • Prepare a mayonnaise with the egg yolk, mustard, lemon juice, and oil and mix with the reduced crustacean stock.
Finishing and presentation
  • With two teaspoons, place a quenelle of the balsamic emulsion on the right side of the plate and draw it into a line to the left with the help of a brush.
  • Pipe a drop of crustacean mayonnaise into the balsamic emulsion on the right and put some krupuk on top. Put a ‘tomato strawberry’ on the left side.
  • Draw a line of crustacean mayonnaise in the middle of the plate with the help of a piping bottle and add the langoustine and the tomato roll on its right and left sides, respectively.
  • Cover with the pork belly and scorch lightly by means of a kitchen torch. Finish with roe powder, krupuk, and basil cress.

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