Gastronomixs

Langoustine, rhubarb, sea lettuce

Born in Dublin, JP is a chef, restaurateur, and author. JP is a self-taught chef and is currently finishing his PhD in Art History. JP is culinary director of EatGalway, which comprises the restaurants Aniar, Cava Bodega, and EAT Gastropub. As an ambassador for Irish food, JP is the founding chair and director of the Galway food festival and ambassador for Spanish food in Ireland. JP is also a commissioner for Euro-toques Ireland and sits on its Food Council. Currently, JP is organising an international chef symposium called ‘Food on the Edge’. 

JP is committed to the educational and ethical aspects of food, to buying and supporting the best of local and free-range produce, and to engaging directly with small farmers. This is an aspect in all three of his restaurants.

His restaurant Aniar, which has a Michelin star recognition, is a terroir-based restaurant. It combines the best of what West of Ireland has to offer in local artisan food and products. Cava Bodega showcases the best of Spanish food and wine, in particular the phenomena of tapas. JP’s restaurant EAT Gastropub offers artisan and organic food. He only uses meat and chicken from sustainable farms.

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

Langoustine, rhubarb, sea lettuce

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Ingredients

8

 

langoustines, heads and shells removed (this will be used for the oil)

 

 

rapeseed oil

100

g

rhubarb, peeled and cut into 1 and 3cm pieces

50

ml

apple juice

25

g

sea lettuce

90

ml

white wine vinegar

45

ml

water

2

 

leeks, heads, and tails, trimmed

 

 

heads and tails of the langoustines

200

ml

rapeseed oil

25

ml

langoustine oil

50

g

maltodextrin

 

 

sea salt

 

 

micro herbs and edible flowers

 

 

trout roe

50

g

sheep’s milk yoghurt, seasoned with sea salt

 

 

sea salt

Preparation method: langoustine oil
  • 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. 
Preparation method: langoustine powder
  • Combine the langoustine oil and the maltodextrin.
  • Mix together until a powder forms.
  • Season to taste with a little sea salt. 
Preparation method: rhubarb
  • Place the peeled rhubarb pieces in the apple juice and poach on a low heat until soft.
  • Set aside to cool in the apple juice.  
Preparation method: leek ash
  • Roast the leeks in a 180˚C oven until black.
  • Reduce the heat of the oven to 65˚C and dry the leeks overnight. In the morning, remove the leeks from the oven and allow them to cool.
  • Blend in food processor and sieve.
  • Store in a cool, dark place. 
Preparation method: sea lettuce
  • To pickle the seaweed, combine the water, vinegar, and sea lettuce and refrigerate overnight. 
Preparation method: langoustines
  • Clean the langoustines.
  • Place them on a tray and char just before serving with a blow torch.

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