NLMartin Rotteveel from restaurant Bij Teus in Houten presents an ode to langoustine
Langoustine, the Norwegian lobster
Langoustine is a crustacean with delicate claws, also known as the Norwegian lobster. And to clear up a few misunderstandings right away: it is not a langoust nor is it a scampi. The Italian term for Norwegian lobsters is scampi, and that is where the confusion arises. What we often call scampi are freshwater-cultured (giant) prawns from Southeast Asia.
The langoustine we currently supply is, for the most part, caught by Dutch fishermen in the northern North Sea, including off the Danish coast. You can order them from us both fresh and frozen.
Delicate, Juicy Flesh
Langoustine is beloved for its delicate, juicy, and slightly sweet-tasting flesh. It lends itself well to preparations such as steaming and frying, as well as for raw processing. The grill, kamado, plancha, and torch are also favorite tools to prepare langoustine (briefly).
Langoustine has a shorter shelf life than, for example, lobster. It is best to clean them immediately upon arrival and then process them further, as chef Martin Rotteveel from restaurant Bij Teus does. He keeps the heads in the freezer until he has enough to make a batch of sauce or powder.
Martin Rotteveel, chef-owner of restaurant Bij Teus in Houten
Martin Rotteveel, together with his (guest) wife Hanke, has been running restaurant Bij Teus in Houten since 2011. Their restaurant is housed in a former car garage in the old center of Houten. Martin cooks internationally—based on a classical foundation—with Asian influences. He does not shy away from innovative techniques and processes such as fermentation. In the restaurant, the open kitchen is the heart of the establishment, allowing guests to see the kitchen team in action.
Fascination for Langoustine
Martin Rotteveel is a great fan of langoustine. “I am crazy about langoustines, they have always fascinated me. The flavor is beautifully delicate and more refined than, for example, lobster. In the kitchen, you can showcase many techniques with them. I love working with the combination of raw and fried in one dish.
Raw langoustine is delightful if you smash the flesh, roll it up, briefly sear it, or give it a quick blast on the Big Green Egg. The red-orange roe in the head is full of flavor and, together with the shell from the head, can be used to make a delicious sauce. If you dry the heads well, grind them finely in the thermoblender, and sieve them, you get a flavorful langoustine powder. With that powder, oil, and maltodextrin, you can create “snow” again.”
Martin created a dish for Driessen in which he combines langoustine with haddock and (winter) vegetables.
Langoustine with Haddock, Jerusalem Artichoke, Purple Cauliflower and Brussels Sprouts
- Brine the haddock and cook it at a low temperature.
- Make a roulade of the haddock, kombu, and dried seaweed, and portion it.
- Prepare a mayonnaise with vadouvan and curry.
- Vacuum-seal Jerusalem artichoke in a sweet and sour marinade and cook it in the Roner.
- Cut florets of purple cauliflower and marinate them in sushi vinegar.
- Fry Brussels sprouts in curry oil and cut them in half.
- Make a crumble from hazelnuts.
- Prepare a broth from the langoustine heads, reduce it significantly, and mix in some apple syrup.
- Reduce the langoustine broth and mix it with beurre noisette. Just before serving, create a foam from this sauce.
- Peel the raw langoustine and gently smash them. If desired, you can briefly sear the smashed langoustine afterward.
- Fry the langoustine and baste them with the langoustine-apple syrup reduction.
Plating:
- Place the haddock roulade on top of the smashed langoustine.
- Place the fried langoustine on the other side of the plate.
- Neatly distribute the vegetables over the haddock and the fried langoustine.
- Pipe mayonnaise onto the halved Brussels sprouts.
- Sprinkle with the hazelnut crumble.
- Spoon the foam onto the plate.
- Finish with borage and Gangnam Tops.
