Langoustines with aubergine, seaweed and fusilloni
- Starter
- Medium
- 10
- 60 minutes
PT1H
This seafood starter recipe from Emanuele Scarello is infused with true flavours of the sea, with both seaweed and sea water adding depth to the delicate langoustines. Fusilloni pasta shapes are larger than fusilli, although the latter can be used if you are unable to find fusilloni – just remember to scale up the serving size accordingly.
Ingredients
Langoustines
- 20 langoustines , peeled
- extra virgin olive oil
Sea jelly
- 18g of peppermint
- 28g of onion, chopped
- 1/4 lemon
- 5g of salt
- 250g of sea water
- 6g of agar agar
- 10g of pectin
Aubergine and seaweed purée
- 4 aubergines
- 2 garlic cloves, peeled and chopped
- 20g of nori seaweed, washed
- 10g of nori seaweed, dried plus extra to serve
- 1l sea water
- extra virgin olive oil
To serve
- 20 fusilloni pasta
- extra virgin olive oil
- sea salt
- micro herbs
Equipment
- Vacuum bags
- Chamber sealer
- Blender
- Microwave
Method
1
Begin by preparing the sea jelly as this will need time to infuse. Place the peppermint, onion, lemon, salt and sea water into a vacuum bag and seal. Leave to infuse for at least 10 hours
- 18g of peppermint
- 28g of onion, chopped
- 1/4 lemon
- 5g of salt
- 250g of sea water
2
After this time, pass the liquid through a fine sieve into a jug. Pour about a quarter of the liquid into a small pan and place over a moderate heat, adding in the agar agar and pectin once it reaches boiling point. Stir well, then pour back into the jug with the remaining mixture
- 6g of agar agar
- 10g of pectin
3
Cover the jug with clingfilm and place in the fridge to chill for at least an hour until set. Once set, place in a blender and blitz until smooth, then transfer to a piping bag and reserve in the fridge until ready to serve
4
To make the aubergine and seaweed purée wrap the aubergines in clingfilm and cook in a microwave for 10 minutes until completely soft. When cool enough to handle, unwrap the aubergines and scrape out the flesh from the skins
5
Heat a dash of olive oil to a pan and fry the chopped garlic for a few minutes over a moderate heat. Add the aubergine flesh, nori seaweed and the sea water. Cook for 8–10 minutes, stirring occasionally, then transfer to a blender and blitz until it forms a smooth, loose purée. Add a little olive oil if necessary, then set to one side and keep warm until ready to serve
- extra virgin olive oil
- 2 garlic cloves, peeled and chopped
- 20g of nori seaweed, washed
- 10g of nori seaweed, dried plus extra to serve
- 1l sea water
6
Place the fusilloni pasta in a large pan of boiling salted water and cook for 8–10 minutes until cooked through. Drain and toss with some extra virgin olive oil while warm
- 20 fusilloni pasta
- extra virgin olive oil
7
Heat a frying pan with a little oil over a high heat and fry the peeled langoustines for 1–2 minutes until golden
- 20 langoustines , peeled
- extra virgin olive oil
8
Pour a little of the warm aubergine and seaweed purée into each serving bowl and divide the pasta and langoustines between them. Pipe large dots of the sea jelly around the bowl and garnish with a sprinkling of extra dried nori seaweed, micro herbs, a pinch of sea salt and a few drops of olive oil
- sea salt
- micro herbs
- extra virgin olive oil
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Langoustines with aubergine, seaweed and fusilloni
