Langoustine with Tahoon Tops, Restaurant Ciel Bleu

Tahoon Tops Oil

Ingredients

• 100 g lovage (maggi plant)
• 100 g Tahoon Tops
• 200 g soybean oil

Preparation

1. Add the lovage, Tahoon Tops and soybean oil to the thermoblender.
2. Blend for 13 minutes at 85°C to allow the herbs to release their flavor without burning.
3. Strain the mixture through a fine sieve or cheesecloth, then hang to drain further.

Ajo Blanco

Ingredients

• 400 g dashi base
• 400 g bottled water
• 200 g unroasted white almonds

Preparation

1. Add the dashi, water and almonds to the thermoblender.
2. Blend on high speed until the mixture is smooth (about 2-3 minutes).
3. Pass the mixture through a cheesecloth or fine sieve and hang to drain clear.
4. Tie off with gelespessa and season with salt and white balsamic vinegar for a good balance of salt, acid and the slight sweetness of the almonds.

Pimentón Gel

Ingredients

• 300 g white wine vinegar
• 200 g sugar
• 400 g white wine
• 5 g pimentón powder
• 10 g tandoori powder
• Zest of 1 lemon
• Zest of 1 lime

Preparation

1. Combine the vinegar, sugar, white wine, pimentón powder, tandoori powder and lemon and lime zest in a saucepan and bring to a boil.
2. Let the mixture marinate for 2 hours so that all the flavors are well absorbed.
3. Strain the mixture to remove the solid parts (zest and spices).
4. Take 200 g of the strained liquid and add 2 g of agar. Stir well.
5. Bring to a boil again to activate the agar.
6. When the gel has hardened, blend it into a smooth gel in a blender or food processor.

Recipe: Arjan Speelman