Langoustine mosaic recipe

Serves 4 

Langoustine mosaic

1 piece sweet chat, green part and bland

10 pieces langoustine, cook sous vide and season (clean before)

100ml fish consommé

20 pieces Basil leaves 

Yuzu-ginger dressing

100ml yuzu

30g finely chopped pickle ginger

1 piece red chili brunoises & garlic

10ml olive oil

1 tbsp Kombu 

Crustacean mayonnaise (enough for 20 servings)

2 pieces egg yolk

500ml corn oil

1 tbsp mustard

2 tbsp sherry vinegar

1 piece lemon juice and zest

100g tomato paste

200g lobster reduction (reduced bisque)

L & P sauce

Tabasco

salt, pepper 

METHOD 

Langoustine mosaic

1. layer the sweet chat in the mould 

2. Fill the langoustine and basil inside and press gently 

3. Make 3 layers, then close it with the sweet chat 

4. Set in the chiller for 4 hours 

Crustacean mayonnaise (enough for 20 servings)

1. Combine egg yolk, mustard and sherry vinegar into the big mixing bowl and whisk until emulsifies and turns white 

2. Slowly add in the oil until creamy and add in the balance ingredient and season to taste 

For servings, use:

9 slices for the langoustine mosaic per person

Crustacean mayonnaise (lobster mayonnaise)

Mixed salad with the micro herb marinated with Italian dressing into the crispy potato ring

Yuzu-ginger dressing

Garnish with edible flowers, chervil, chive and cress