How to Prepare Langoustine and Caviar
How to prepare langoustine, from claw tartare and bouillon to a tail in sakura beurre blanc, with caviar service opening the class.
Eric Vildgaard
Chef and Co-owner, Jordnær · Gentofte
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What you'll learn
8 Lessons, 100 min total
- FREE
Introduction
- FREE
#1 Introduction to Caviar
- FREE
#2 King Crab Tart with Sudachi & Umeshu
- FREE
#3 Tuna Tart with Hakurei Turnip & Dauricus Caviar
- FREE
#4 Walnut Milk with Walnut Oil & Beluga Caviar
- PRO
#5 Langoustine Bouillon with Claw Tartare & Tomato Water
- PRO
#6 King Crab Leg with Tarragon Emulsion & Mussel Foam
- PRO
#7 Langoustine Tail with Sakura Beurre Blanc
- PRO
BONUS: Sheep Milk Sorbet with Sheep Sorrel Sauce
About this course
How to prepare langoustine here means getting two dishes out of one animal. The claws go into a tartare under a langoustine bouillon and tomato water. The tail is finished with a sakura beurre blanc. Caviar opens the class, graded by how the eggs behave on the plate rather than by the name on the tin.
Kaluga reads bold and clean, with large crunchy eggs. Beluga is finer, with enough structure to hold its shape in a richer dish, which is why it sits in walnut milk and walnut oil. The pairings are chosen on the same logic throughout: richness to round a plate, acidity for contrast, tomato water split with olive oil for lift.
You finish able to judge caviar by behaviour instead of label, and to split a single langoustine into two separate courses without losing texture in either. Techniques stay simple on purpose, because depth comes from balance and not from added steps.
"We don't apply more techniques than necessary in our cooking. Sometimes the ultimate sophistication is simplicity."
Eric Vildgaard · Head chef @ Jordnær
Lessons
8
Video
1 hr 40 min HD
Recipes
9
Level
Audio
English (VO)
Subtitles
English, French, German, Spanish, Italian
At the end of this course you will be able to
Run caviar service by how each type behaves on the plate, not by label.
Break a langoustine down into a claw tartare and a clear bouillon in one prep.
Cook a langoustine tail to set and finish it in a sakura beurre blanc.
Build two tarts: king crab with sudachi and umeshu, tuna with hakurei turnip.
Langoustine today, oysters tomorrow.
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Meet your instructor
Eric Vildgaard
Chef and Co-owner, Restaurant Jordnær, Gentofte · Opened with his wife Tina, 2017
Eric Vildgaard is a Danish chef and the co-owner of Restaurant Jordnær in Gentofte, outside Copenhagen, which he opened with his wife Tina in 2017 and which has since earned multiple stars for its precision and restraint.
He came to cooking out of a difficult early life and worked in several kitchens, Noma among them, before Jordnær. The restaurant sets refined Nordic cooking against a strong Japanese influence, which is the pairing logic he applies here to caviar, king crab and langoustine.
What chefs say
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Who is this course for?
First tin of caviar or many behind you
New and long-practised caviar cooks who want the handling, pairing and finish precise.
A plate where the ingredient leads
Chefs who want richness to round, acidity for contrast and tomato water for lift, the pairing logic made plain.
Anyone who wants more from langoustine
Caviar and langoustine enthusiasts who want the ingredient itself to lead the plate.
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Caviar & Crustaceans · Eric Vildgaard
