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Steamed langoustines with oil, lemon and light mayonnaise

Steamed langoustines with oil, lemon and light mayonnaise

PT45M

1
To make the candied lemon, quarter the lemon and cut into thin slices. Place the slices flat in a vacuum bag with the syrup and seal
  • 1 lemon
  • 100g of sugar syrup
2
For the citronette, boil the potatoes in the water and milk until completely soft, then transfer to a blender. Blitz with the lemon pulp and slowly drizzle in the olive oil until emulsified
  • 125g of potato
  • 125g of water
  • 125g of milk
  • 500g of extra virgin olive oil
  • 125g of lemon, pulp only
3
Make the mayonnaise by blitzing all of the ingredients (except the oil) in a blender. Once combined, slowly drizzle in the oil until emulsified
  • 1 egg yolk
  • salt to taste
  • 5g of vinegar
  • pepper to taste
  • 10g of lemon juice
  • 100g of rapeseed oil
4
Steam the langoustines for 4 minutes or blanch in boiling water
  • 12 langoustines, large in size
5
To serve, place three langoustines on each plate and drizzle over the citronette. Finish with some pieces of candied lemon and the mayonnaise

Ingredients

Metric

Imperial

Langoustines

Candied lemon

Citronette

  • 125g of potato
  • 125g of water
  • 125g of milk
  • 500g of extra virgin olive oil
  • 125g of lemon

Mayonnaise

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