Barigoule

50ml Olive Oil

1pcs Carrot

1pcs Brown Onion

3 Garlic cloves

2 Bay leaves

2 sprigs Thyme

1 tbsp Fennel seeds

100ml White wine

100ml White wine vinegar

200ml Water

1 Lemon (in halves)

5 Small parsley roots

300g Fennel

Peel the carrot, onion and garlic and chop into smaller pieces. Fry them in the olive oil together with the bay leaves, fennel seeds and thyme for about 3 minutes. Add all the fluids and the halved lemon. Season with salt and pepper. Split the parsley root and fennel lengthwise. Simmer in the broth for 20-30 minutes, until soft. Allow to cool in the broth.

Smoked potato puree

300g Potatoes

50g Butter

100g Crème fraiche

Peel the potatoes and boil them gently in salted water until soft. Remove the water and pass the potatoes through a sieve. Add the butter with a spatula and add crème fraiche until you have achieved a smooth and creamy texture. Add salt to taste. Smoke according to instruction.

Langoustine broth

Shells from the langoustine

300 ml Barigoule liquid

5pc Red cherry tomatoes

Roast the langoustine shells in the oven for approximately 5 min at 150°. Place in a saucepan with halved tomatoes and strain the Barigoule liquid into the pan. Bring to the boil and steep for 5 minutes. Strain into a clean saucepan. Add salt and pepper to taste.

Champagne cream

200ml Double cream

2 tbsp White wine vinegar

Mix vinegar and double cream, add salt and freshly ground black pepper to taste. Let steep for 5 minutes, then whisk lightly. Cool until serving.

Other

10 Langoustines

100ml Panko

100g Butter

10cm Leek (the white part)

2 tbsp Leek ashes

Shell the langoustines according to instruction, place in fridge. Slice the leek so all guests get one slice each, steam for 5 minutes. Warm leek with parsley root and fennel in the oven with some Barigoule liquid. Bread the backs of langoustines with panko, fry gently in browed butter on the back only. Remove tails from the raw shrimp. Garnish with leek ash over the top.