Langoustine with Smoked Potato Puree Recipe

Ingredients

• 50 ml Olive oil
• 1 Carrot
• 1 Brown Onion
• 3 Garlic cloves
• 2 Bay leaves
• 2 sprigs Thyme
• 1 tbsp Fennel seeds
• 100 ml White wine
• 100 ml White wine vinegar
• 200 ml Water
• 1 Lemon (in halves)
• 5 Small parsley roots
• 300 g Fennel
• 300 g Almond potatoes
• 50 g Butter Arla®
• 100 g Crème Fraiche Arla®
• Shells from the Langoustine tails
• 300 ml Barigoule liquid
• 2 Cocktail tomatoes
• 200 ml Double cream Arla®
• 2 tbsp Champagne vinegar
• 10 Langustines
• 100 ml Panko
• 100 g Butter Arla®
• 10 cm Leek (the white part)
• 2 tbsp Leek ashes
• 20 Raw Shrimp
• 2 tbsp Pine Syrup
• 40 leaves Red Sorrel