4 kumquats, cut into ¼” round slices
60ml rice vinegar
1 pinch chili flakes
10 kumquats, finely grated zest and juice
5g olive oil
3g tandoori paste
5g lime juice
1 pinch crushed black pepper
1 egg yolk
4g tandoori paste
1 pinch espelette pepper
Freshly ground white pepper
12 scottish langoustines, peeled and deveined
10 spring roll pastry sheets, finely julienned
Hearts of palm
280g fresh hearts of palm, preferably from the thick base
13g coconut oil
4g tandoori paste
240ml chicken stock or low sodium chicken broth, divided
230ml heavy cream, divided
Salt and freshly ground white pepper
Canola oil for frying
30g lemon balm salad
For the pickled kumquat
Place the kumquats in a heat-proof container. In a small saucepan, bring the vinegar, sugar, and chili flakes to a boil, and then pour over the kumquat. Cover and refrigerate for 1 hour or up to 3 days.
For the tandoori gremolata
Mix all of the ingredients together and season with salt to taste. Set aside.
For the langoustines
In a small bowl, whisk the egg yolk with the tandoori paste, espelette pepper, salt, and white pepper. Evenly coat the langoustines in the mixture. Wrap each langoustine with the spring roll julienne. Reserve chilled.
For the hearts of palm
Cut 24 matchsticks from the hearts of palm and reserve for garnish. Cut 100g of brunoise from the remainder and reserve the trim. In a medium sauté pan over a medium heat, combine the coconut oil and tandoori paste and cook, stirring for 2 minutes, or until fragrant. Add the brunoised hearts of palm and sauté for 2 minutes, until tender but not colored. Add 120g of the chicken stock and 115g of the heavy cream and simmer until reduced to a sauce consistency. Season with salt and pepper to taste. Reserve, warm. In a small saucepan, combine the remaining hearts of palm trim with the remaining stock, cream, and a 6g of salt. Simmer over a medium heat until the hearts of palm are very tender. Scoop the hearts of palm into a blender and puree with enough of the cooking liquid to make a smooth, thick purée. Pass through a fine meshed sieve and reserve, warm.
Fill one third of a large heavy-bottomed pot oil and heat to 175c. Fry the langoustines in batches until golden brown (1-2 minutes) and strain onto a paper-towel lined tray. Sprinkle with salt. Place a warm langoustine on top of a spoonful of brunoised hearts of palm. Top with two matchsticks of hearts of palm, two slices of pickled kumquat and two pieces of lemon balm salad. Spoon 5-6 dots of purée around the langoustine, as well as a drizzle of tandoori gremolata.
Find out more about chef Bouludand about FOUR’s International edition.
Photography by t.schauer