Langoustine with Yuzu and Transparent Soy on King Scallop ”Coquille” with Fresh Wasabi, shiso and White Kombu

Recipe: Eric Miete (chef and co-owner of Smart Food Book and Cutting Edge Smart Hospitality Management) in association with Koppert Cress

This dish is all about balance: umami, freshness and a subtle sharpness that reinforce each other without being overpowering. Langoustine and king prawns form the basis for this. Two products with a natural sweetness, soft texture and understated flavor, leaving room for the other components (yuzu, wasabi and shiso) to speak, without anything being drowned out.

Fresh yuzu, from our own greenhouse, brings that freshness and an intense aroma. It has a complex citrus profile, somewhere between tangerine, grapefruit and lemon, with a slight bitterness in the zest. It is precisely this layering that makes yuzu so beautiful with raw langoustine: it lifts the whole without compromising its delicate character. Out of season 100% pure pre-pressed yuzu juice or juice made from yuzu powder an excellent alternative, although you miss the edge of zest.

The role of wasabi is not in pure sharpness here, but in earthy freshness. Instead of grating it fresh alongside the dish, it is processed into an oil. Just grated wasabi first produces a brief, aromatic heat that quickly turns into a mild, slightly sweet aftertaste. After about fifteen minutes, that fresh, recognizable taste of wasabi remains above all. In a slightly fattier preparation like this, the spiciness becomes milder, while the flavor lingers longer and rounder.

Transparent soy sauce brings everything together as a seasoning without visually taking over. Where classic soy sauce darkens the dish, this variant adds depth and umami, but keeps the whole thing light and elegant. Exactly what you want with a langoustine tartare. At the same time, the subtle notes of yuzu, wasabi and the langoustine itself stand out nicely.

Underneath is the deep umami of white shiroita kombu. This kombu, known from the battera sushi from Osaka, acts like a silent force: it deepens and softens without being prominent itself. It stretches, as it were, the umami of the langoustine and rounds everything out. Deep-frying the kombu also creates an airy, crunchy contrast in texture.

Green shiso is finally the aromatic link. Fresh green, slightly spicy and uplifting, with notes of basil, mint and a hint of anise. It connects the other flavors, really bringing the dish together as a whole.

This recipe is best suited (as inspiration) for chefs and the passionate home cook with some experience. See the bottom of the page for a formatting video.

King scallop “scallop”

Ingredients

• King boletes (sliced, scallop shape)
• Shiso oil and fresh wasabi (Note, you can grate fresh wasabi only with a real wasabi grater. An ordinary kitchen grater is unsuitable).

Preparation

1. Cut the king scallop into the shape of a scallop.
2. Slice the surface lightly.
3. Sauté the bolete in the wasabi and shiso oil until it is cooked through and lightly browned.

Tartare of langoustine

Ingredients

• Raw langoustine (finely chopped)
• Shiso Purple Vinegar
• Fresh yuzu juice (if yuzu is out of season, you can use pre-pressed 100% yuzu juice or juice made from yuzu powder)
• Transparent soy sauce
• Sakura stalks (finely chopped)

Preparation

1. Finely slice the langoustine into tartare.
2. Mix with Shiso Purple Vinegar, yuzu juice, and clear soy sauce. If desired, add a little yuzu zest to the yuzu juice for extra flavor (when yuzu is in season).
3. Finely chop the sakura stalks and mix them into the tartare.

Flower of radish

Ingredients

• Radish (stuck out in flower shape)
• Shiso Purple Vinegar
• Kaffir Lime Leaves (finely chopped)

Preparation

1. Cut the radishes into a flower shape (punch out).
2. Season to taste with Shiso Purple Vinegar.
3. Add finely chopped Kaffir Lime Leaves.

Crispy white kombu

Ingredients

• White shiroita battera kombu
• Apple Blossom

Preparation

1. First, cut the kombu into slightly smaller pieces, then deep-fry them until crispy.
2. Finish with Apple Blossom.

Extract of langoustine

Ingredients

• Extract of langoustine
• Fresh wasabi oil (made by grating fresh wasabi into a paste and mixing it with oil). (Note, you can grate fresh wasabi only with a real wasabi grater. An ordinary kitchen grater is unsuitable).
• Fresh green shiso leaf

1. Heat the extract of langoustine.
2. Mix with a little fresh wasabi oil.
3. Add green shiso leaves.

Formatting

1. Place the fried king scallop (“scallop”) on the plate.
2. Place the langoustine tartare on top.
3. Garnish with the radish flower.
4. Add the crispy white kombu with Apple Blossom.
5. Spoon or serve the warm langoustine extract with wasabi oil and shiso on the side.

“Fresh wasabi loses its flavor quickly—grate it only when the plate is ready, never before.”

Tip!

The distinctive sharpness of fresh wasabi remains optimal for about 15 minutes. After 15 minutes, it still retains its unique, fresh wasabi flavor. The sharpness of fresh wasabi is best retained in cold, non-fatty dishes. In fattier preparations, the spiciness softens slightly, but the wasabi flavor actually lingers longer and more fully. In hot dishes, add wasabi only at the end, as heat causes the sharpness to dissipate quickly.

Enjoy your meal!