Daikon and Mozambique langoustine
Serves 10. Prep time 8 hours. Cook time 2 hours
Mozambique Langoustine
• 100g Oscietra Prestige caviar
• 10 nos XL Langoustine
• 100g Butter 1. Pan-fry langoustine with olive oil on medium high heat on non-stick pan. 2. Add unsalted butter and turn heat off for another 30 seconds to get a nice golden brown.
Daikon ribbon
• 5 nos Daikon
• 2L Olive oil
• 100g Thyme
• 20 nos Garlic
• 2 nos Lemon 1. Using a turning slice machine, slice daikon into long slices. Season with salt and rest for 10 minutes, then wash away all salt and pat dry. 2. Roll the slices of daikon into multiple layer disc. 3. Infuse thyme and garlic with olive oil. 4. Put daikon into infused oil and simmer for 30 minutes until cooked. Use a fire torch to ‘aburi’ the surface of the daikon, and finish with lemon zest.
Seaweed beurre noisette
• 500g White wine vinegar
• 500g White wine
• 300g Shallot
• 3 nos Bay leaves
• 50g Tarragon
• 10g White peppercorn
• 500g Seaweed butter
• 30g Italian parsley 1. Put the first 6 ingredients to boil and simmer until 1/4 remaining. Strain and keep the liquid. 2. Use reduction liquid and add in cold seaweed butter and monté until a smooth consistency. Add the tarragon and Italian parsley. Assembly: 1. Put langoustine and daikon in a bowl. 2. Spoon in seaweed beurre blanc and finish off by garnishing with edible flower.