Langoustine / blood orange/ avocado / dashi / pickled onions / samphire

Savoury recipe
Dennis Middeldorp

Dennis Middeldorp

Executive Chef
Restaurant 'Sense' in Hertogenbosch, Netherlands, 1 Michelin Star
  1. Blood orange gel


    • Frozen fruit purée 100% : Blood orange - 1 kg
    • Vinegar - 10cl
    • Agar agar - 9g

    Cook all the ingredients together then pour into a tray.
    Leave to set then blend into a gel.

    In this step

  2. Dashi gel


    • Rice vinegar - 1L
    • Agar agar - 10g

    Cook all the ingredients and pour into a tray.
    Leave to set then blend into a gel.

  3. Dashi stock


    • Water
    • Rice vinegar
    • Salt and pepper
    • Kombu seaweed
    • - Dashi no moto
    • Bonito flakes
    • - Sambai

    Start the dashi stock with the water, kombu and dashi no moto and let it infuse gently for 3 hours.
    Add the other ingredients according to taste then leave to infuse again.

  4. Pickled onions


    • Frozen fruit purée 100% : Blood orange - 30 cl
    • Sugar - 50g
    • Mirin - 20 cl
    • Coarse salt - 5g
    • Blood orange - 1/2
    • Szechuan pepper - 2g
    • Onion - (peeled pickling) - 50g

    Prepare blood orange segments and mix them with the other ingredients, except for the onions.
    Bring everything to the boil and pour over the pickling onions.
    Leave to cool.

    In this step

  5. Langoustines


    • Frozen fruit purée 100% : Lime
    • scampi
    • Avocado
    • Crithmum
    • Samphire
    • - Annual seablite
    • - Sea sandwort

    Cut the langoustine tails into a tartare and season with the lime puree.
    Roll into a tight sausage shape using cling film and put in freezer to set.
    Peel the avocado and remove the stone.
    Cut the flesh into slices using a slicer set to position 2.
    Sprinkle with lime puree and place flat on a sheet of cling film.
    Remove the cling film from the langoustine sausage then roll it tightly with the avocado slices.

    In this step

    Frozen fruit purées
  6. Samphire emulsion


    • Stock - 80g
    • Egg white - 80g
    • Sunflower oil - 60cl
    • Samphire - 200g
    • Parsley - (bunch) - 1
    • Xantan gum - 0,4g

    Mix the ingredients of the emulsion.
    Warm to 25°C then gradually add the oil.
    Combine it all with the xanthan gum.

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