Paul Ainsworth Instagram – Throughout the year at @no6padstow, our ‘Land & Sea’ course takes on a number of forms. Changing with the seasons and as new produce appears on the menu.
Through the early spring, we’ve been making the most of those beautiful creel-caught langoustines from the Western Isles of Scotland that I mentioned in my last post and, as with many of our dishes, this one uses every little bit of that incredible crustacean.
We start with our seaweed and toasted caraway shortcrust pastry tart, beautiful crisp and really buttery. We fill it with a langoustine ‘tartare’ – all that incredible sweet knuckle and claw meat – bound with a fresh horseradish emulsion and some of the first sweet English peas of the season.
On top, we place a perfect nugget of the langoustine tail, naturally so sweet and tender, which we’ve gently roasted over the coals and brushed with an oil made from the langoustine heads. Lastly, we top with crisp Cornish sugar kelp and a dusting of a powder also made from the rest of the shells. 🙏🏽💥🔥🦐👊🏾 | Posted on 11/Apr/2024 21:37:45
