Langoustine and Sea Buckthorn Tacos Recipe
A seriously clever dish which takes the idea of Baja California's fish tacos and reimagines them using wild British ingredients.
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Cooking tools:
- Freezer
- Skillet
- Saucepan
- Stove
- Fine-mesh sieve
- Squeezy bottle
- Syringe
- Chef's knife
- Cutting board
- Spoon
- Tongs
- Plate
Ingredients
- 6 langoustines
- rapeseed oil, for frying
- 1 garlic clove, finely sliced
- 1 pinch of langoustine powder, or chicken bouillon powder (optional)
- salt
- 125g of double cream
- 25g of chipotle paste
- 100g of sea buckthorn juice, or tamarind paste
- 50g of caster sugar
- 50g of muscovado sugar
- 6 soft tortillas, (small)
- sea arrowgrass, torn into small pieces
- 6 tbsp of sauerkraut
- samphire, or sea purslane
- 1 tbsp sea buckthorn berries
- sesame seeds, for sprinkling
- chickweed
- 100ml of sea buckthorn juice
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