Recipe yields 18 portions
- 200g Langoustine flesh raw
- 20g egg whites
- 180g cold cream
- Zest from 1 lemon
- 50g smoked fish
- 1 tablespoon sliced spring onions
- ½ tsp salt
- Place your blender cup in a freezer for 10 minutes to chill.
- Place the crayfish, egg whites, lemon zest and salt in the blender and pulse for 10 seconds, slowly trickle in the cream while the blender is running.
- Place in a cold bowl and mix in the remaining ingredients.
- Place a sheet of plastic wrap on a cold surface and spoon 1/3 of the mix onto the centre.
- Fold over the wrap and tie the ends to form a sausage.
- Repeat this with the remaining two thirds of mix to form 3 sausages.
- Place in a steamer or pot of boiling water for 8 minutes and refresh in cold water.
- Remove the plastic and cut each sausage into 6 pieces, keep refrigerated until use.
- 3 cups cake flour
- 2 cups corn flour
- 1/3 cup baking powder
- 2-3 cups sparkling water or champagne
- 1 tablespoon chopped chives
- 2 teaspoons salt
- ½ teaspoon lemon zest
- Mix all the dry ingredients, chives and lemon zest in a large bowl and whisk in the liquid until you have a smooth batter.
- Leave the batter for 10 minutes to prove and whisk again.
- Heat a saucepan with oil to 180°C.
- Dip each baton of langoustine in the batter to coat, remove carefully with a fork and fry for 30 seconds until crisp and golden brow.
- Drizzle with the ginger syrup.
Ginger and lime syrup
- 2 cups isomalt
- 1 cup glucose
- ½ cup chopped ginger
- Zest and juice of 10 limes (1 cup)
- Place the isomalt and glucose in a large saucepan and cook to a golden caramel.
- Add the remaining ingredients and cook over a medium heat until syrupy.
- Strain and keep cold until needed.
Charred corn salad
- 1 cup picked corn off the cob raw
- 1 cucumber
- ¼ cup sliced spring onions
- 2 tablespoons raw maroggo seeds
- 2 tablespoons chopped sorrel stems
- 2 teaspoons parsley oil
- Heat a large skillet until really really hot!!!!
- Add the corn and char for 20 seconds until scorched and remove.
- Peel the cucumber and slice in half lengthways, scoop out the seeds, season with sea salt and char in the skillet for 4 minutes until black.
- Place in the freezer immediately to cool and cut into little brunoise blocks.
- Mix all the ingredients and season to taste.
Photographs: Micky Hoyle