Gastronomixs

Langoustine, carrot, mango, and coconut

Langoustine, carrot, mango, and coconut Enlarge

This month's guest chef is Hans Neuner, chef at Ocean** restaurant at Vila Vita Parc Resort & Spa in Portugal. Hans has been the chef at Ocean since 2007 where he was given the unique chance to develop the restaurant into a Michelin-starred establishment. 

Hans, who loves to travel, journeys across the world to learn about different cuisines and new uses for ingredients. He was born in Austria and started cooking when he was just fourteen years old. He has worked in renowned kitchens such as The Carlton in Switzerland and The Dorchester in London. At the Adlon Hotel in Berlin, Hans worked together with well-known chef Karlheinz Hauser. He then moved on to Tristan** restaurant in Mallorca, Spain, before returning to Seven Seas* restaurant in Hamburg, Germany.

In 2007, he took up the position as head chef at Ocean where he was given free rein to realise his ambition of earning a Michelin star. He was awarded his first Michelin star after just two years and the second followed in 2011. When he arrived in Portugal, he knew little about Portuguese food and mostly prepared dishes that he was familiar with. But Hans decided to learn more about Portuguese cuisine from his kitchen team and the locals. In no time at all, Hans was creating traditional Portuguese dishes adjusted to the high-end style of Ocean. His dishes are light and modern and feature mainly ingredients from the Algarve and the rest of Portugal. Most of his ingredients are sourced from within the country itself.

Creation by Hans Neuner, Ocean** restaurant, Porches, Portugal. 
Photography by Vasco Celio. 

Serves 4.

Ingredients

10

 

langoustines

80

g

sea salt

120

g

sugar

5

 

carrots

As needed:

 

brown butter

300

ml

orange juice

300

ml

chicken stock

100

ml

cream

As needed:

 

calamansi vinegar

 

 

salt

125

g

mango

75

g

pineapple

12

g

horseradish

18

g

fish sauce

1

g

red chilli seeds

5

g

coriander stalks

70

g

lime juice

1

l

water

15

g

salt

100

g

mustard seeds

100

g

barley

As needed:

 

langoustine leftovers

As needed:

 

oil

 

 

sea salt

140

g

white soya sauce

75 

g

rice vinegar

45 

g

mirin

g

sugar

2.5 

katsuobushi

25 

g

lemon juice

10 

g

carrot calamansi purée

2

g  

agar-agar

200

g

coconut purée

3.2

g

gelatin

As needed:

 

trout roe

As needed:

 

dashi

As needed:

 

langoustine shells

As needed:

 

olive oil

50

g

onion

75

g

celery

75

g

celeriac

75

g

carrot

2

g

fennel seeds

20

g

tomato paste

As needed:

 

white wine

5

g

red Thai curry paste

As needed:

 

langoustine stock

As needed:

 

cream

As needed:

 

coconut milk

As needed:

 

butter

As needed:

 

piment d'Espelette

 

 

salt

As needed:

 

Thai basil cress

Preparation method: langoustines
  • Clean the langoustines and cure for ten minutes in the sea salt and sugar. Save the leftovers and shells for later use.
  • Wash to remove the cure. Pat dry and refrigerate until needed.
Preparation method: carrot calamansi purée
  • Fry the carrots with butter until brown.
  • Deglaze with the orange juice and reduce the volume by half.
  • Add the chicken stock and the cream, and simmer until the carrots are soft.
  • Blend in a thermomixer for ten minutes with some brown butter to emulsify.
  • Season with salt and calamansi vinegar.
Preparation method: mango-mole
  • Blend all the ingredients in a thermomixer.
  • Pass through a fine sieve.
  • Refrigerate in a sealed container. 
Preparation method: mustard langoustine crunch
  • Boil the mustard seeds and barley in a brine made with the water and salt until they are really soft.
  • Dry the seeds and barley overnight.
  • Fry the seeds and barley in hot oil until they puff up.
  • After cleaning your langoustines, take all the leftovers and shape them into a roll using cling film. Place in the freezer.
  • When it’s completely frozen, shave the roll with a microplane directly into a container with liquid nitrogen.
  • Separate the nitrogen and langoustine and fry the shavings in oil at 160°C until crisp.
  • Dry after frying and then mix with the grains. Season with a little sea salt.
Preparation method: ponzu gel
  • Bring all ingredients except the lemon juice, calamansi and katsuobushi to the boil. Then add the remaining ingredients and leave to infuse for a day.
  • Pass the ponzu through a sieve and add the agar-agar. Simmer on a medium heat for two minutes.
  • Leave the mixture to set in the fridge.
  • Blitz in the thermomixer until you have a gel-like texture. If necessary, add some water to help blending.
  • Vacuum pack to remove any bubbles.
Preparation method: coconut flowers
  • Heat 50g of the coconut purée and mix with the soaked gelatin.
  • Add the rest of the purée and keep warm.
  • Put a metal flower stamp in the freezer until really cold. Take it out of the freezer and tip it in the coconut purée so you end up with a very thin flowers of frozen coconut.
  • Take if of the stamp and keep in the freezer until needed.
Preparation method: smoked trout roe
  • Wash the trout roe very gently under cold running water.
  • Smoke the dashi stock for twenty minutes, leave it to cool, add the roe, and leave to infuse for 48 hours.
  • Drain the cured trout roe and keep it in a sealed glass jar in the fridge.
Preparation method: langoustine bisque
  • Dry the langoustine shells and then roast them in some olive oil until golden brown.
  • Cut the onion, celery, celeriac, and carrot into a very fine brunoise. Add together with the fennel seeds to the langoustine shells.
  • Add the tomato paste and fry gently; be careful as it can turn bitter quickly.
  • Add a little white wine and reduce with the red Thai curry paste.
  • Cover with the langoustine stock and reduce by half.
  • Add a little cream and some coconut milk. Simmer until it is a nice creamy consistency.
  • Pass everything through a sieve and place the bisque in a blender.
  • Mix in some butter, salt, and piment d'Espelette to taste.
Finishing and presentation
  • Pan-roast the langoustine on a medium/high heat on both sides until nicely coloured.
  • Spoon a dollop of carrot purée onto the plate and add a small dot of ponzu beside it.
  • Add the mango-mole followed by the langoustine covered with the crunchy grains, and add a small spoonful of the smoked trout roe. 
  • Finish with the coconut leaves, Thai basil cress, and a small amount of langoustine bisque.

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