Charred Langoustines with Fermented...Charred Langoustines with Fermented Habanero Velouté and Sichuan Pepper Oil

Sweet, pristine langoustines seared over binchotan charcoal, resting on a velvety fermented yellow habanero reduction balanced with citrus, finished with an aromatic Sichuan peppercorn oil and crisp sea succulence.

Ingredients

Cooking Instructions

1. 01

   To make the Sichuan pepper oil, crush the toasted Sichuan peppercorns and infuse them with the grapeseed oil and crushed langoustine heads over gentle heat (85°C) for 20 minutes; strain through a fine chinois lined with cheesecloth and chill rapidly.

2. 02

   In a small copper saucier, sweat the brunoised shallots in 10g of butter over medium-low heat without color until translucent.

3. 03

   Deglaze with the dry vermouth, reducing the liquid by three-quarters until syrupy. Stir in the fermented yellow habanero paste and heavy cream, bringing to a gentle simmer for 3 minutes.

4. 04

   Transfer the habanero cream mixture to a high-speed blender; emulsify by gradually adding the remaining cold cultured butter cube-by-cube until aerated and glossy. Season to taste and keep warm at 55°C.

5. 05

   Thread each langoustine tail onto a thin bamboo skewer to keep them straight. Lightly brush each tail with a drop of Sichuan oil and season with sea salt.

6. 06

   Sear the langoustines on a blazing hot plancha or binchotan grill for exactly 45 to 60 seconds on one side to achieve a delicate char while preserving the translucent, sweet center; carefully slide off skewers.

7. 07

   To plate, spoon a generous pool of the warm fermented habanero velouté in the center of shallow heated earthenware bowls. Arrange two charred langoustine tails over the sauce.

8. 08

   Drizzle droplets of the vibrant red Sichuan pepper oil around the emulsion, garnish the langoustines with finger lime pearls for popping acidity, and finish with bronze fennel fronds and flakes of smoked salt.