Langoustine with fluffy potato and potato cracklings

Name: Langoustine with fluffy potato and potato cracklings
Ingredients: 4 units.items Langoustines; 500 g Texel potatoes; 3 Whipped cream; 50 g Butter; 1 Olive oil; 30 g caviar; 1 Texel potato; bunch of chives

Subtle dish with the sweetness of langoustines, earthiness of potato, saltiness of caviar, and finished with a beautiful chive oil.

Langoustine with airy potato mousse, potato cracklings, fresh flowers, herb oil, and caviar. Recipe by chef Boy Schuiling from restaurant ‘t Pakhuus, suitable for four people.

Ingredients

4units.itemsLangoustines

500gTexel potatoes

3Whipped cream

50gButter

1Olive oil

30gcaviar

1Texel potato

bunch of chives

Preparation

Peel and boil the floury potatoes in salted water.
When cooked, add the cream and butter and season to taste. Put the mousseline in a siphon with two cartridges and keep warm.
Peel the floury Texel potato and cut into brunoise. Wash the cubes, pat dry, and fry at 150°C until they stop bubbling.
Peel the langoustines and remove the intestinal tract. Place them on a metal tray and lightly torch them.
Blend the chives with the olive oil in a thermoblender, strain, and put in a bottle.
Warm the langoustines for another minute in an oven at 180°C.
Bring all components together on the plate.