For the langoustines: Bring the seawater to a boil with the seaweed, lemongrass and ginger.
Divide the langoustines between two oven bags. Insert a tube into each bag and seal at the top with wire around the tube.
Set up two Bunsen burners with tripods.
Pour the simmering seawater and aromatics into two conical flasks set atop the Bunsen burners. Plug in the stoppers with the tubes leading into the langoustine bags. The seawater will begin to simmer and steam the langoustines. Let steam for about 5 minutes, until cooked.
For the asparagus: Season the asparagus in a bowl with some olive oil, salt and pepper.
Place straight onto a hot grid over a robata grill. Cook until lightly browned, 2 to 4 minutes per side. Remove to a cutting board, then slice and set aside.
For the hake and beurre noisette: Place the curry leaves and some cinnamon sticks on a heat-proof tray. Cover with foil and place over hot coals to smoke. Smoke for about 4 minutes.
Sprinkle the hake with some Maldon salt. Place a blue steel pan over high heat. When hot, add a few tablespoons of the butter and then the hake. Sear the hake in the butter until each side is lightly golden. Remove the fish from the pan and set aside.
Add the rest of the butter to the pan, as well as the smoking cinnamon sticks and curry leaves. Cook until the butter infuses and caramelizes into a beurre noisette.
To serve: Place a hake fillet on a serving plate. Arrange a langoustine, sliced and crisscrossed, on top, as well as some asparagus. Finish with some of the smoked-cinnamon beurre noisette.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.