Grilled garlic and herb langoustine with pork belly and fennel
By Tony Rodd, MasterChef finalist 2015
- 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
- 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.