Fish & shellfish

Mix the PONTHIER wild strawberry purée and the shellfish stock then add the agar agar. On a film-covered sheet, pour the mixture to a thickness of 3mm making sure there are no air bubbles.
Once the mixture has set, cut a 5 x 2cm rectangle and finely dice the rest. Place the rectangle in the centre of the plate. Scatter the diced pieces around it and then arrange the Chinese mustard shoots.
Shell the langoustine leaving the top and the tail in the shell. Clean from the base, above the last ring.
Crush the peppers together finely, but without turning them into powder.
Salt then pan-fry the langoustine in olive oil. Add the butter and then the pepper mix. Finish cooking the langoustine.
Arrange the langoustine on the jelly rectangle and add a few drops of pepper butter.