Grilled garlic and herb langoustine with pork belly and fennel

Serves 4

Ingredients

• 500g pork belly
• 4 frozen langoustine (defrosted)
• 3 fennel
• 1 potato
• 50g unsalted butter
• Small bunch parsley
• 1 garlic clove
• 1 lemon
• 50ml double cream
• 100ml milk
• 1 apple
• 50ml cider vinegar
• 100ml water
• 1 tbsp sugar
• 1 tsp salt
• 1 tsp fennel seeds
• Olive oil

Preparation

• Place the pork belly on a baking tray and score the skin.
• Season with salt, pepper and a little olive oil.
• Place in an oven at 200°C for 90 minutes or until cooked through.
• Cut into four equal slices.
• In a pan on the stove add 2 chopped fennel, and a diced potato and cover with milk and cream. 
• Cook for 20 minutes or until a knife pierces the potato. 
• Blend until smooth and season to taste.
• Quarter the other fennel and drizzle with olive oil, salt and pepper. 
• Place on a tray with the pork and roast for 30 minutes.
• Prepare the langoustine by cutting along the length, through the shell of the tails. 
• Remove the digestive tract from the tail and any guts from the head section. 
• Lay flesh side up on a baking tray. 
• Combine the butter with some chopped parsley, grated garlic and lemon juice. 
• Smear the butter over the langoustine tails.  Place under a grill for 3-4 minutes.
• Finely slice the apple using a mandolin and place in a bowl. 
• Put the vinegar, water, sugar, salt and fennel seeds into a saucepan and bring to the boil. 
• Once boiled, pour over the slices of apple and allow to pickle for 30 minutes.
• To serve, swipe a line of the fennel puree along one side of the plate. 
• Put the pork alongside that and the roasted fennel next to that. 
• Lay two halves of langoustine over the pork and garnish with slices of apple.