An epic food journey in the Arctic Circle

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)

Instructions:
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.

1. Save the heads, claws, and shells for later use.
2. Store six of the Norway lobsters in the refrigerator in an airtight container covered with a damp cloth.
3. 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

Instructions:

1. Roast the heads, shells and claws of the first six langoustines in the oven at 200°C for 15 minutes.
2. Place the roasted leftover langoustines in a small (ovenproof) dish and cover with 900g oil.
3. Cover the container with a lid and cook in the oven at 60° for 12 hours.
4. 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!
5. 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)

Instructions:

1. Dip the heads, shells and claws in a little oil and roast in the oven at 250 °C for 20 minutes.
2. Pour 1 liter of water onto the pan with the leftover langoustines and bake for a further 5 minutes to deglaze the pan.
3. 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.
4. Then put in a saucepan with the remaining 2 liters of water and simmer for 2 hours.
5. Strain the broth into a new saucepan and reduce to a thick, caramel-like mass (approx. 40 g) and leave to cool.
6. 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.
7. 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
2g salt
2.5 g potato starch
Dried Dulse Powder

Instructions:

1. Cut the potatoes and leeks into small cubes and place in a saucepan; Cover with water and simmer for 30 minutes until very soft.
2. 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.
3. Spread the resulting dough on a silicone mat 1 mm thick.
4. Dry the dough in the oven at 90 °C without circulating air for about 30 minutes until the dough has a leathery texture.
5. Allow the dried dough to cool for five minutes, then carefully remove it from the silicone mat.
6. Sprinkle both sides with the dried Duse powder, then cut into 7cm x 7cm squares.
7. Bake 5 squares at 130 °C without convection until golden brown (approx. 10 minutes).
8. Quickly wrap the baked squares around a 22mm diameter metal cylinder and allow to cool.
9. 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.

Compose dish:
Langoustines (from above)
Crawfish Emulsion
Crunchy buns
2 g finely chopped shallots
1g finely chopped lovage
1g lemon zest
lemon juice
liquid koji
Salt
Watercress leaves
chervil flowers
forget-me-not flowers (Myosotis scorpioides)
Mayflowers (Crataegus monogyna)
Flowers of the Devil’s Request (Succisa pratensis)

Instructions:

1. Pan-fry the langoustines without brine, cut into smaller cubes and place in a small container.
2. Dice the scampi in brine and add to the bowl with the shallots, lovage and lemon zest and mix well.
3. Season to taste with liquid koji, lemon juice and salt.
4. Fill the rolls with the langoustine mixture and place on the plate.
5. Pipe a small line of the burnt Norway lobster emulsion onto the roll and decorate with the herbs and flowers

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