4 finger tea rolls, split in half
Fresh fennel stalks
Green fennel stems
1/4 bottle of white wine
1 tsp Maldon sea salt
For the fennel pollen butter:
1 tbsp butter
1/2 tsp fennel pollen
Edible flowers, such as nastirtiums or borage
Mix the butter with the fennel pollen, then spread over the finger tea rolls.
Prepare the court bouillon, made with the fennel stalks, bronze fennel and green fennel stems, a quarter of a bottle of white wine, two litres of water and a teaspoon of Maldon sea salt. Bring this up to the boil with juice of a lemon.
Remove the langoustines' shells, then plunge the live langoustines into the court bouillon. Once they’re cooked, remove them and plunge them into ice water for a few seconds to stop the cooking process.
Then, remove the outer shells and remove the line from the langoustines’ backs before placing the fresh langoustine onto the bread.
Place the edible flowers, a variety of salad leaves and some lovely soft herbs around the dish to make it look and taste as though summer is here.