Langouste with pumpkin mousse and sea buckthorn

Recipe by Vilmos Dohnal and Wesley Schipper of Restaurant Vermeer – Recipient of The Leaf & Artisan Trophy for ‘The Most Tea-Inspired Food’


Pumpkin Mousse
1 small butternut squash
2 eggs (cooked for 4minutes)
1 tbsp. crème fraiche
100 ml grape seed oil
Salt and pepper

Sea Buckthorn
200g sea buckthorn
100g honey
50 ml sherry vinegar
1 vanilla pod touch of salt

Pickled Pumpkin
1 uchiki kuri pumpkin ­ sliced and shaped
100ml white balsamic vinegar
100ml white wine
100ml water
100g sugar
coriander seed, star anise, lemon juice


For the pumpkin mousse:?
Peel the pumpkin, chop to medium dices, then roast in the oven until golden brown.
Place in robot coupe, add the eggs and blend it with the grape seed oil.
Add the crème fraiche at the end, season with salt, sieve and place in piping bag.

For the sea buckthorn:
Bring up to boil the honey with vinegar and vanilla.
Cool down, add sea buckthorn. vacuum it, and steam at 60C degrees for 10 min.
Pick out the nice berries for garnish, and blend the left over in robot coupe.
Use the coulis to brush the langouste once is cooked.
Cooking Langouste 😕
Set the oven on steam.
Prick the lobster tail with a long needle, avoiding the tail to curl during cooking.
Steam at 72C degrees for 5­6min.(depends on size).
Clean it carefully, keep it warm, and brush with the sea buckthorn coulis.

Pickled pumpkin:?
Bring up to boil, add the sliced pumpkin, cook for 2min.
Cool down in the liquid

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