Langoustine Tartare with smoked eel ice cream, Easterscheldt algae and RBC by Michaël Vrijmoed **

Remove the digestive tract from the langoustine tails and check for any shell or sand remnants.

Cut the langoustine into thick slices, not too fine.

Add a little olive oil, soy sauce, white pepper, and lime zest to the langoustine.

Place the langoustine tartare in the center of the plate, creating a slight indentation.

Prepare a whipped cream dashi to place in the indentation of the tartare.

Make a bisk from the langoustine heads to create a flexible gel that will be placed over the tartare.

Add the bisk gel over the tartare to enhance the langoustine flavor.

Prepare various types of algae for garnish, including crispy sea lettuce and red algae.

Use confit zest to add flavor to the dish.

Top the tartare with smoked eel ice cream and cover it with a little dashi.

Finish the dish with caviar and a touch of oyster leaf.

Equipment Needed

Spice Level:

Dietary

Allergens