Steamed langoustines with oil, lemon and light mayonnaise

The citronette, homemade mayonnaise and candied lemon add some extra cheffy touches to this glorious langoustine recipe from the Cerea Brothers. You need incredibly fresh langoustines to make the most out of this dish, so make sure you source them from a reputable fishmonger.

First published in 2015
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Ingredients

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Imperial

Langoustines

Candied lemon

  • 1 lemon
  • 100g of sugar syrup

Citronette

  • 125g of potatoes
  • 125g of water
  • 125g of milk
  • 500g of extra virgin olive oil
  • 125g of lemon, pulp only

Mayonnaise

Equipment

  • Vac pac maker

Method

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 potatoes
  • 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
4
Steam the langoustines for 4 minutes or blanch in boiling water
5
To serve, place three langoustines on each plate and drizzle over the citronette. Finish with some pieces of candied lemon and the mayonnaise
First published in 2015
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Roberto and Enrico Cerea were brought up by parents who devoted their lives to culinary excellence. Taking over the family restaurant, they earned its third Michelin star for their signature seafood dishes.

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