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Sautéd Icelandic langoustine and slow-cooked Faroese scallops with beach rose, carrots, pickled rose petals and rye bread, by Stefán Vidarsson

23 February 2011
Sautéd Icelandic langoustine and slow-cooked Faroese scallops with beach rose, carrots, pickled rose petals and rye bread, by Stefán Vidarsson

(Serves four)

Langoustines
4 peeled langoustines fried with Icelandic butter. Salt to taste.

Scallops
Place 4 shelled scallops on a tray, brush with oil and heat gently under a salamander or oven grill. Adjust the seasoning and add a little extra rapeseed oil if necessary.


Beach rose puree

INGREDIENTS 200g beach rose (cut in half and seeds removed)
150ml elderflower vinegar from Claus Meyer in Denmark
30g demerara sugar

METHOD Put the beach rose, vinegar and sugar all together in a saucepan and simmer down until a third of the liquid has evaporated then move it over to mixer and blend in a processor.


Pickled Carrots

INGREDIENTS
4 peeled baby carrots
100ml wine vinegar
50ml water
50g sugar
3g salt
2g dill seeds
3g mustard seeds

METHOD
Simmer the vinegar, water, sugar and salt. Pour the liquid over the carrots and let it cool down. Put in a vacuum bag (or cover tightly with cling film) along with the dill and mustard seeds and let it stand for at least one week. Adjust the seasoning with salt and rapeseed oil before serving.


Pickled rose petals

INGREDIENTS
10g organic rose petals
100g table vinegar
50ml water
50g sugar

METHOD
Wash the rose petals thoroughly. Bring the vinegar, water and sugar to simmering point. Cool the liquid down and pour over the rose petals. Put in a vacuum bag (or cover with clingfilm) and let it stand overnight.


Dill vinaigrette

INGREDIENTS
100g dill
100ml vegetable oil
50ml apple vinegar from Claus Meyer in Denmark
50g sugar
Salt

METHOD
Blend the dill and oil in a mixer until it reaches 60-70°C. Strain through a cloth and leave to cool. Simmer until the sugar dissolves, cool down and mix together with cold dill oil. Salt to taste.


Crispy rye bread

Ingredients
Rye bread
Vegetable oil
Salt

METHOD
Crumble the rye bread and drizzle with oil. Distribute a thin layer of crumble on parchment paper, season and bake at 150°C for 10 minutes.

Baby onion leaves
Take six spring onions, peel and shred the leaves, blanch in boiling water with salt and rapeseed oil for 3-4 seconds.

Stefán Vidarsson is executive chef at the Hilton Reykjavik Nordica

Icelandic langoustine
Icelandic langoustine

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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