Citrus-ponzu langoustine with papaya, avocado & black rice

Pan-fried langoustine with black rice & avocado cream, citrus gel, papaya gel, avocado curls, edamame beans, and a touch of ponzu.

Ingredients

12 people

general.ingredients.name	general.ingredients.amount
langoustines 4/7	12
frozen papaya purée	500g
agar	9g
gelatine leaves	2
frozen lemon purée	75g
frozen lime purée	60g
frozen yuzu purée	100g
sushi vinaigrette	25g
grated ginger	5g
sugar syrup	250g
citras	3g
frozen sudachi purée	50g
frozen mandarin purée	75g
bonito	45g
kombu	50g
sake	250g
lightly salted soy sauce	1l
sushi vinegar	500g
frozen avocado	275g
olive oil	10g
pepper	3g
salt	5g
black rice	150g
coriander	QS
verbena	QS
frozen avocado half	1
green oil	QS
edamame beans	QS
ghoa cress	QS

Langoustines
12 langoustines 4/7
Peel the langoustines and pan-fry until lightly golden.
Papaya cream
500 g frozen papaya purée - 3 g agar - 2 gelatine leaves
Heat the papaya purée with agar and gelatine, and let set. Whisk until smooth and creamy.
Citrus gel
75 g frozen lemon purée - 50 g frozen lime purée - 50 g frozen yuzu purée - 25 g sushi vinaigrette - 5 g grated ginger - 250 g sugar syrup - 6 g agar - 3 g citras
Combine all ingredients and bring to a boil. Allow to set, then blend until smooth. Transfer to a piping bag.
Ponzu
50 g frozen yuzu purée - 50 g frozen sudachi purée - 75 g frozen mandarin purée - 45 g bonito - 50 g kombu - 250 g sake - 1 l lightly salted soy sauce - 500 g sushi vinegar
Blend all the ingredients together.
Avocado brunoise
275 g frozen avocado - 10 g ponzu
Defrost the frozen avocado and cut into brunoise. Marinate in the ponzu.
Avocado cream
250 g avocado brunoise - 10 g frozen lime purée - 10 g olive oil - 3 g pepper - 5 g salt
Defrost the avocado brunoise and lime purée. Blend all the ingredients together.
Black rice
150 g black rice - 50 g avocado crème - 25 g avocado brunoise - 25 g citrus gel - finely chopped coriander - finely chopped verbena
Cook the black rice for about 40 minutes. Mix with avocado cream, avocado brunoise, citrus gel, chopped coriander, and verbena.
Avocado curls
½ frozen avocado - QS green oil
Defrost the avocado half. Grate the avocado and brush the curls with green oil.
Assemblage
langoustines - papaya cream - edamame beans - citrus gel - black rice with avocado - avocado curls - ghoa cress - ponzu - salt - pepper
Place a spoonful of the black rice and avocado mixture onto a plate. Pipe citrus gel over the rice. Add the avocado curls and a small garnish of ghoa cress. Arrange the edamame beans on the plate. Add a teaspoon of papaya cream beside the rice. Position the langoustine on top a season lightly with salt and pepper. Finish with ponzu.

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