12 live, medium creel-caught langoustines
Isle of Skye sea salt
10g melted butter
For the carrot emulsion
300ml carrot juice, reduced to 100ml
50ml apple vinegar
Yolk of one free-range croft egg
150ml rapeseed oil
1 tsp Dijon mustard
Sea salt and freshly ground pepper for seasoning
For the Foie Gras of the Sea
250g hot smoked monkfish liver (membrane removed)
100ml rapeseed oil
15ml lemon juice
2 tsp Dijon mustard
100g fresh white sourdough bread, crust removed, soaked in milk then squeezed out
Sea salt and black pepper
This dish is a real celebration of locally-sourced produce from Skye, using chervil, dill and fennel from Roger Whiddon of the Isle of Skye Fresh Produce Company at Orbost; salad leaves from Brigitte Hagman of Glendale Salad Leaves; and dirty carrots from Antony Hovey of Skye Vegetables, Totaig, by Dunvegan. These langoustines are creel-caught locally by small fishing boats from the cold, clear waters around the rocky shores of Skye. All fresh seafood is delivered live to the kitchen door from the nearby Dunvegan Pier. Monkfish liver, known as the foie gras of the sea, is an ingredient that would never have been wasted in days gone by, when every part of every fish was put to good use, but is now often underused. This One Planet Plate is a twist on an existing dish from our tasting menu, using verjus instead of lime juice to neutralise any acidity in the langoustines.
Remove the head from the tail. Twist the middle section of the tail ‘fan’ and pull gently to remove the thin, black digestive track. Place a wooden tooth pick through the length of the tail to keep it straight. Blanch in boiling, salted water for 10 seconds, then refresh in iced water. Remove the wooden stick and outer shell. Dice four of the langoustines.
Just before plating, dress the diced langoustines in half the verjus and season with a pinch of salt. Mix and spoon two teaspoons on the plate. For the eight whole langoustines, dress with the remaining verjus, season with salt and brush with melted butter. Blow torch the langoustines until golden brown and place two langoustines on each plate.
For the carrot emulsion, reduce the carrot juice to 100ml, add the vinegar and reduce to 50ml. Leave to cool. Add the reduction to the egg yolk and mustard and whisk together well. Slowly whisk the oil into this mixture, in a steady stream. Season with salt and pepper to taste.
For the Foie Gras of the sea, combine the monkfish liver, mustard, lemon juice and milk-soaked sourdough and blitz until smooth. Add the oil slowly. Season with freshly ground sea salt and black pepper to taste. Pass through a fine sieve. Place in piping bag and refrigerate until ready to plate-up and serve.
The Three Chimneys