Ingredients
Cona machine
2 langoustine pincers
1 head
1 tail
2 ginger, sliced
2 spring onions
Shiitake mushrooms, without stalk
1 pak choi
Coriander
2 slices of turkish mini cucumbers
3-4 thai basil tips
1 cherry tomato, halved
Orange zest
Flowers to garnish
Stock
1.2l langoustine stock from the shell
30g fennel
40g onion
40g leek
1 garlic clove without sprout
40g celery
50g tomato, shopped finely
5ml soy sauce
5ml sushi vinegar
10ml pernod
10ml noilly prat
10ml white wine
Soy marinade
100ml soy sauce (normal)
100ml water
Sesame oil
Lime juice
To serve
Langoustine
Coriander
Parsley cress
Sesame caviar
Lime mayonnaise
Cona machine
Arrange everything in the glass.
Stock
Boil everything down to 1l and strain. Then clarify with 200g langoustine carcasses and 40g egg white. Then pass through a cloth strainer and aromatise with coriander, lemon grass, kaffir-lime leaves, garlic, ginger and tomatoes.
Soy marinade
Mix soy sauce and water 1:1. Season with sesame oil, lime juice and sugar.
To serve
On the place, arrange the raw langoustine with coriander cress, parsley cress, sesame oil caviar and lime mayonnaise. Put the soy marinade in the middle and pour on the hot stock at the table.