crayfish roll (for 4 people)
By chef Poul Andrias Ziska
Ingredients for Norway Lobsters:
12 medium crawfish
200g brine (4g salt dissolved in 200g water to make 2% brine)
Blanch the 12 langoustines for 10 seconds and cool in ice water.
Separate the tail from the head and peel the tail from the shell.
- Save the heads, claws, and shells for later use.
- Store six of the Norway lobsters in the refrigerator in an airtight container covered with a damp cloth.
- Place the other six Norway lobsters in the brine for 20 minutes, then store them in the same way.
Ingredients for Burnt Norway Lobster Oil:
6 crayfish scraps (heads, claws and shells)
900 g tasteless oil
Glowing hot charcoal
- Roast the heads, shells and claws of the first six langoustines in the oven at 200°C for 15 minutes.
- Place the roasted leftover langoustines in a small (ovenproof) dish and cover with 900g oil.
- Cover the container with a lid and cook in the oven at 60° for 12 hours.
- Strain the oil into a saucepan and add a glowing piece of charcoal and cover with a lid – be very careful, a lot of smoke can be produced!
- Allow the charcoal to steep for five minutes, then pass through a fine sieve and store the burnt Norway lobster oil in the refrigerator.
Ingredients for Norway Lobster Emulsion:
6 crawfish scraps (the head, claws, and shell from the other 6 crawfish)
3 liters of water
30g burnt Norway lobster oil (from recipe above)
- Dip the heads, shells and claws in a little oil and roast in the oven at 250 °C for 20 minutes.
- Pour 1 liter of water onto the pan with the leftover langoustines and bake for a further 5 minutes to deglaze the pan.
- Place the roasted leftover langoustines in a blender fitted with a flat beater attachment and run for two minutes to break the heads, skins and claws into small pieces.
- Then put in a saucepan with the remaining 2 liters of water and simmer for 2 hours.
- Strain the broth into a new saucepan and reduce to a thick, caramel-like mass (approx. 40 g) and leave to cool.
- Slowly emulsify the burnt langoustine oil into the reduced langoustine soup. Slowly mix the burnt langoustine oil into the reduced langoustine soup while beating vigorously.
- Place in a piping bag and store in the fridge until ready to use.
Ingredients for crispy buns: (approx. 18 rolls)
200 grams of leeks
200 grams of potatoes
250 grams of milk
20 g burnt Norway lobster oil
60 g isomalt
2.5 g potato starch
Dried Dulse Powder
- Cut the potatoes and leeks into small cubes and place in a saucepan; Cover with water and simmer for 30 minutes until very soft.
- Strain the boiled potatoes and leeks and put them in a Thermomix together with the remaining ingredients (except the dulse powder) and spin at 80 °C for five minutes at medium speed.
- Spread the resulting dough on a silicone mat 1 mm thick.
- Dry the dough in the oven at 90 °C without circulating air for about 30 minutes until the dough has a leathery texture.
- Allow the dried dough to cool for five minutes, then carefully remove it from the silicone mat.
- Sprinkle both sides with the dried Duse powder, then cut into 7cm x 7cm squares.
- Bake 5 squares at 130 °C without convection until golden brown (approx. 10 minutes).
- Quickly wrap the baked squares around a 22mm diameter metal cylinder and allow to cool.
- Carefully remove the crunchy roll from the metal cylinder and store in an airtight container with a Silicasec tablet (to prevent moisture build-up) in a cool, dry place.
Langoustines (from above)
2 g finely chopped shallots
1g finely chopped lovage
1g lemon zest
forget-me-not flowers (Myosotis scorpioides)
Mayflowers (Crataegus monogyna)
Flowers of the Devil’s Request (Succisa pratensis)
- Pan-fry the langoustines without brine, cut into smaller cubes and place in a small container.
- Dice the scampi in brine and add to the bowl with the shallots, lovage and lemon zest and mix well.
- Season to taste with liquid koji, lemon juice and salt.
- Fill the rolls with the langoustine mixture and place on the plate.
- Pipe a small line of the burnt Norway lobster emulsion onto the roll and decorate with the herbs and flowers
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