Langoustine with cashew nut and dashi in curry

Name: Langoustine with cashew nut and dashi in curry
Ingredients: 20 g Salt; 1.5 g Xanthan; 1 kg roasted cashew nuts; 1 l fish stock; 400 g dried bonito; 5 units.items Lime; 200 g dried kombu; 200 g Soy sauce; 4 units.items gelatin sheet; 100 g Tomato paste; 50 g vegital (sosa); 3 l White wine; 3 kg langoustine heads; 10 units.items Lime leaf; 100 g Ginger; 4 units.items sereh (lemongrass); 50 g yellow curry paste; 10 g green curry paste; 300 g Water; 1 l Milk; 100 g Soy sauce; 1 kg Sugar; 100 g Mirin; 300 g Sushi vinegar; 5 units.items Lime juice; 100 g Ginger

Langoustine with a cashew cream and a dashi jelly in a curry sauce.

Ingredients

20gSalt

1.5gXanthan

1kgroasted cashew nuts

5units.itemsLime

1lfish stock

400gdried bonito

200gdried kombu

200gSoy sauce

4units.itemsgelatin sheet

50gvegital (sosa)

100gTomato paste

3lWhite wine

3kglangoustine heads

10units.itemsLime leaf

100gGinger

4units.itemssereh (lemongrass)

50gyellow curry paste

10ggreen curry paste

1lMilk

300gWater

100gSoy sauce

1kgSugar

100gMirin

300gSushi vinegar

5units.itemsLime juice

100gGinger

Preparation

Soak the cashew nuts in cold water for 12 hours.
Blend the nuts in a thermoblender at 70°C for 20 minutes.
Add the xanthan, salt, and lime.

Bring the fish stock, soy sauce, and kombu to a boil.
Add the bonito and let it infuse for 30 minutes.
Strain the mixture.
Make a jelly using vegetal and gelatin (50 grams per liter).

Bring the langoustine heads, white wine, and tomato paste to a boil and let infuse for 1.5 hours.
Strain the mixture and reduce to 1 liter.
Add lime leaf, ginger, lemongrass, yellow curry paste, and green curry paste.
Make the sauce foamy with the milk.