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A taste of Scandinavia: Langoustine with smoked potato puree and soured cream

Posted By Transun on 08/04/2015


Boat cruises in fjords, beautiful northern lights, amazing hot springs, husky rides… Scandinavia is an amazing part of the world but when exploring a country, the only way to get a real taste of a place is to try out some of the local cuisine. From herring salad to gravlax, there are a number of Scandinavian dishes that spring to mind, but how do you even begin to attempt this at home? With that in mind, we’re sharing with you a delicious Scandinavian recipe from the Aveqia restaurant in London. Here, Swedish chef David Berggren creates amazing recipes all year long, inspired by his home country’s traditions. This langoustine with smoked potato puree and soured cream recipe will be perfect for a nice spring or summer meal with friends or family – langoustine have been a Scandinavian delicacy since the 15th century!


We asked bloggers to take on the challenge of recreating the recipe and then write about it on their blogs. We’ll keep you updated on their progress!


How would you fare recreating this dish? As we’re now enjoying the first few weeks of spring, we're loving the crisp, fresh ingredients and would love for you to have a go as well! If you do, don't forget to tweet us with pictures from your meal using the hashtag #TransunFoodie. Don’t hesitate to share your favourite Scandinavian recipes with us as well by leaving a comment on this article. Enjoy!


Langoustine with Smoked Potato puree and Soured Cream



50ml Olive Oil
1pcs Carrot
1pcs Brown Onion
3 Garlic cloves
2 Bay leaves
2 sprigs Thyme
1 tbsp Fennel seeds
100ml White wine
100ml White wine vinegar
200ml Water
1 Lemon (in halves)
5 Small parsley roots
300g Fennel

Peel the carrot, onion and garlic and chop into smaller pieces. Fry them in the olive oil together with the bay leaves, fennel seeds and thyme for about 3 minutes. Add all the fluids and the halved lemon. Season with salt and pepper. Split the parsley root and fennel lengthwise. Simmer in the broth for 20-30 minutes, until soft. Allow to cool in the broth.  


Smoked potato puree
300g Potatoes
50g Butter
100g Crème fraiche

Peel the potatoes and boil them gently in salted water until soft. Remove the water and pass the potatoes through a sieve. Add the butter with a spatula and add crème fraiche until you have achieved a smooth and creamy texture. Add salt to taste. Smoke according to instruction.


Langoustine broth
Shells from the langoustine
300 ml Barigoule liquid
5pc Red cherry tomatoes

Roast the langoustine shells in the oven for approximately 5 min at 150°. Place in a saucepan with halved tomatoes and strain the Barigoule liquid into the pan. Bring to the boil and steep for 5 minutes. Strain into a clean saucepan. Add salt and pepper to taste.


Champagne cream
200ml Double cream
2 tbsp White wine vinegar

Mix vinegar and double cream, add salt and freshly ground black pepper to taste. Let steep for 5 minutes, then whisk lightly. Cool until serving.


10 Langoustines
100ml Panko
100g Butter
10cm Leek (the white part)
2 tbsp Leek ashes

Shell the langoustines according to instruction, place in fridge. Slice the leek so all guests get one slice each, steam for 5 minutes. Warm leek with parsley root and fennel in the oven with some Barigoule liquid. Bread the backs of langoustines with panko, fry gently in browed butter on the back only. Remove tails from the raw shrimp. Garnish with leek ash over the top.


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