Steamed langoustines with oil, lemon and light mayonnaise
- Starter
- Medium
- 4
- 45 minutes
PT45M
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.
Ingredients
Langoustines
- 12 langoustines , large in size
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
- 1 egg yolk
- 5g of vinegar
- 10g of lemon juice
- 100g of rapeseed oil
- salt
- pepper
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
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
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Steamed langoustines with oil, lemon and light mayonnaise
