An epic foods journey in the Arctic Circle

Langoustine roll (serves 4)
By Chef Poul Andrias Ziska

Ingredients for langoustines:
12 medium-sized langoustines
200g salt brine (4g of salt dissolved in 200g drinking water to make a brine with a 2% ratio)

Blanch the 12 langoustines for 10 seconds and cool down in ice drinking water.
Individual the tail from the head and peel off the tail from the shell.

  1. Preserve the heads, claws and shells for afterwards use.
  2. Keep six of the langoustines in an airtight container included with a moist fabric in the fridge.
  3. Put the other six langoustines in the salt brine for 20 minutes, and then retail outlet identical way.

Elements for burnt langoustine oil:
6 langoustine leftovers (heads, claws and shells)
900 g neutral-flavoured oil
Glowing incredibly hot charcoal


  1. Roast the heads, shells and claws from the initially 6 langoustines in the oven at 200C for 15 min.
  2. Transfer the roasted langoustine leftovers to a tiny (oven-proof) container and deal with them with 900g of oil.
  3. Include the container with a lid and prepare dinner in the oven at 60C for 12 hours.
  4. Pressure the oil into a pot and set in a glowing piece of charcoal and include with a lid – be really mindful: there may be a whole lot of smoke!
  5. Go away the charcoal to infuse for 5 minutes, then strain by way of a fantastic sieve and store the burnt langoustine oil in the fridge.

Ingredients for langoustine emulsion:
6 langoustine leftovers (head, claws and shells from the other 6 langoustines)
3l drinking water
30g burnt langoustine oil (from recipe higher than)


  1. Toss the heads, shells and claws in a minor oil and roast in the oven for 20 minutes at 250C.
  2. Include 1l of drinking water to the tray of langoustine leftovers and bake for yet another five minutes to deglaze the tray.
  3. Transfer the roasted langoustine leftovers to a mixer with a flat beater attachment and operate for two minutes to split the heads, shells and claws into small pieces.
  4. Then transfer to a pot with the remaining 2l of drinking water and simmer for 2 hours.
  5. Strain the inventory into a new pot and lower down to a thick, caramel-like texture (close to 40g) and leave to awesome down.
  6. Gradually emulsify the burnt langoustine oil into the lowered langoustine bisque. Slowly and gradually incorporate the burnt langoustine oil into the lowered langoustine bisque whilst whisking vigorously.
  7. Transfer to a piping bag and retail outlet in the fridge until finally use.

Ingredients for crispy rolls: (approx 18 rolls)
200g leeks
200g potato
250g milk
20g burnt langoustine oil
60g isomalt
2g salt
2.5g potato starch
Dried dulse powder


  1. Minimize the potatoes and leeks into compact cubes and transfer to a pot include with water and simmer for 30 minutes right up until fully tender.
  2. Pressure and transfer the cooked potatoes and leeks to a Thermomix together with the rest of the ingredients (except for the dulse powder) and spin at 80C for five minutes at medium velocity.
  3. Distribute the resulting dough on to a silicone mat at 1mm thickness.
  4. Dry the dough in the oven at 90C with no admirer for around 30 minutes until the dough has a leathery texture.
  5. Depart the dried dough to neat for five minutes, then meticulously eliminate it from the silicon mat.
  6. Sprinkle both sides with the dried dulse powder and then slice into 7cm x 7cm squares.
  7. Bake 5 squares at a time 130C with no supporter till golden brown (around 10 minutes).
  8. Speedily wrap the baked squares all over a 22mm-diameter metallic cylinder and depart to neat.
  9. Cautiously eliminate the crispy roll from the metal cylinder and retail outlet in an airtight container with a Silicasec tablet (to avoid humidity forming) in a interesting dry location.

Assembling the dish:
Langoustines (from above)
Langoustine emulsion
Crispy rolls
2g finely chopped shallots
1g finely chopped lovage
1g lemon zest
lemon juice
liquid koji
watercress leaves
Chervil bouquets
Forget about-me-not flowers (Myosotis scorpioides)
Mayflowers (Crataegus monogyna)
Devil’s-little bit scabious flowers (Succisa pratensis)


  1. Pan-fry the non-brined langoustines, cut them into smaller sized cubes and transfer into a modest container.
  2. Lower the brined langoustines into cubes and increase to the container with the shallots, lovage and lemon zest, and combine every thing well alongside one another.
  3. Season with the liquid koji, lemon juice and salt.
  4. Fill the rolls with the langoustine mixture and put them on the plate.
  5. Pipe a small line of the burnt langoustine emulsion on leading of the roll and beautify with the herbs and bouquets’s World’s Table “smashes the kitchen area ceiling” by transforming the way the world thinks about foodstuff, via the previous, existing and potential.


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