1 slice (2mm thick) of Parma ham fat (lardo)
25g pousse spinach
10g wild rocket
Toasted pine nuts
30ml langoustine jus
For the vealmarrowbone fritter 50g marrowbone
1 egg yolk
1tbs soft herbs, chopped
1tsp grated lemon rind
Shell and de-vein langoustines, using the shells to make a shellfish jus (flavoured with star anise, Szechuan peppercorns, dry-roasted coriander seeds, lemon juice and olive oil).
Blend together all the ingredients for the marrowbone fritter to form a paste and then mould to make a fritter shape. Pan-fry in a non-stick pan till cooked rare.
Wrap langoustines in Parma ham fat (lardo), which acts as a basting agent to the dish, and chill in fridge till set. Dry-fry langoustines in a dry, non-stick panon a high heat for about two minutes. Season with dry-roasted, freshly-grounded Szechuan peppercorns. Rest for one minute. Sauté spinach and rocket until lightly wilted. Drain, plate and season. Place langoustine on plate with fritter, add a few shavings of Parmesan and some toasted pine nuts. Drizzle shellfish jus around plate and finish with chervil.