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Langoustine "alla pizzaiola"

Langoustines 'alla pizzaiola'

  • Starter
  • medium
  • 4
  • 3 hours 30 minutes, plus overnight dehydrating time

PT3H30M

1
Start by dehydrating the olives a day before you are planning to serve. Place the olives in a dehydrator overnight at approximately 65°C
  • 50g of black olives
2
The following day, blitz in a food processor or chop by hand to a powder
3
Now prepare the pizzaiola sauce. Squash the tomatoes, season with salt and marinate for 1 hour
  • 600g of plum tomatoes, washed
  • salt
4
Blend the marinated tomatoes for a few seconds and pass through a sieve. Add the garlic, basil and spring onions and leave the tomatoes to marinate for at least 2 hours
  • 1 garlic clove, crushed
  • 2 spring onions, chopped
  • 1 bunch of basil, chopped
5
Meanwhile, make the fish mayonnaise. Whisk the egg yolk and gradually whisk in the fish stock and oils until emulsified. Season to taste and add a little water if necessary. Cover and set aside until required
  • 1 egg yolk
  • 50ml of fish stock
  • 50ml of peanut oil
  • 50ml of extra virgin olive oil
  • salt
6
Cut the langoustines in half lengthways and season with salt and a little olive oil
  • 4 langoustines
  • extra virgin olive oil
  • salt
7
When the tomatoes have been marinating for 2 hours, blitz again in a blender
8
To serve, pour the tomato sauce into each plate. Divide the langoustine halves evenly between the plates and drizzle over with mayonnaise
9
Sprinkle on small dots of dried oregano and dehydrated olives. Finish with a garnish of micro basil
  • dried oregano to taste
  • micro basil, to garnish

Ingredients

Metric

Imperial

Langoustines

Pizzaiola sauce

Fish mayonnaise

  • 1 egg yolk
  • 50ml of fish stock
  • 50ml of peanut oil
  • 50ml of extra virgin olive oil
  • salt

To serve

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