Butter poached Tiree langoustine tails with brown crab and new potato salad, seaweed mayonnaise and mojo verde

Butter poached Tiree langoustine tail

2 langoustine tails 100g unsalted butter Roasted langoustine oil

Method:

Bring a pot of water to the boil. Blanche langoustine tails for 2 minutes (depending on the size), refresh in ice-cold water and peel, and place aside for later.

Orkney brown crab and new potato salad

50g white crab meat 4 new potatoes (peeled, cooked and diced) 10g sliced spring onion 5g chopped coriander 100ml crème fraîche ½ lemon Salt & pepper

Method:

Zest and juice ½ lemon, mix with crème fraîche. Add crab, potatoes, spring onion, coriander, salt and pepper and add crème fraîche.

Puff pastry base

Roll puff pastry and cut into rectangles, pierce with fork and bake between silicone mats to keep flat for 15 minutes at 180ºC.

Mojo verde

1 bunch curly parsley 1 small dried red chilli ½ tsp cumin seeds ½ tsp coriander seeds 1 garlic bulb 25ml white wine vinegar 20g caster sugar 100ml rapeseed oil

Method:

Wash and pick parsley, place in blender with all remaining ingredients, slowly blend in rapeseed oil and season to taste.

Seaweed mayonnaise

50g fresh seaweed 120ml rice wine vinegar 2 egg yolks 1 tsp wasabi paste 250ml vegetable oil

Method:

Pick over the seaweed and rinse it well, then squeeze dry. Place it in a food processor with the rice wine vinegar, egg yolks and wasabi paste and blend. With the motor running, slowly

add the oil until it emulsifies and thickens. Pass through sieve.

Assembly

Place puff pastry in the middle of the plate, carefully spoon crab and potato salad along the pastry. Poach langoustines in butter for 2 minutes, lift out, season and coat in roasted langoustine oil. Place the langoustines on the top of the salad. Garnish plate with caper berry, apple, cauliflower and micro coriander. Finish with seaweed mayonnaise and mojo verde.