Tom Kitchin recipe: Langoustines with aioli
Recipe: Langoustines with aioli
The recipes I’m sharing this week are a little simpler than usual, but when it comes to fresh, glorious shellfish, simplicity is the key. Whether you’re relaxing with friends or just making the most of the fantastic seasonal shellfish we have at hand here in Scotland, simple, yet outstanding recipes and flavours can make the perfect snack, starter or light supper. One of the reasons I chose to open my restaurant in Scotland was because of the remarkable access we have to some of the best seafood and shellfish in the world.
Langoustines need to be roasted or boiled before you enjoy the succulent pink flesh inside the shell. Once they’re prepared, though, you can enjoy them warm or let them cool and add them to a lovely spring or summer salad. Aioli is a type of mayonnaise which is remarkably fragrant and flavoursome thanks to the addition of garlic. After you master the recipe, you can give it an extra twist by adding basil, fennel or dill. It’s the perfect accompaniment to both of these wonderful shellfish and many other seafood dishes – and therefore one of the kitchen basics everyone should learn to make. If you get the balance of garlic right, it’s also ideal for dunking freshly made chips
Ingredients
- For the langoustines
- 8 large live langoustines
- 1 tsp olive oil
- salt and pepper
- 1 lemon sliced
- For the aioli
- 2 free range medium egg yolks, at room temperature
- 1 tsp Dijon mustard
- 25ml white wine vinegar
- 285ml olive oil
- ½ clove of garlic – crushed
- sea salt
- squeeze of lemon juice
Serves: 4 Difficulty: Medium Time to cook: 10 mins
Method
For the aioli:
Put the egg yolks into a medium bowl with the mustard and wine vinegar and whisk together, then start to add the olive oil bit by bit until evenly combined. Add the crushed garlic, whisking continuously as you do so to emulsify the mixture. Once all the oil is added you should have a thick, glossy mayonnaise. Season with salt and add a squeeze of lemon juice to taste.
For the langoustines: Pre-heat the oven to 180C/Gas Mark 4. Heat a heavy-bottomed, oven-proof pan containing the olive oil. Add the langoustines and cook for about 2-3 minutes, turning them halfway through. Place the pan in the oven and roast for 3 minutes at 180C/Gas Mark 4. Season with salt and pepper.
To serve: Serve in a bowl or pint glass with some crusty fresh bread, the aioli and fresh slices of lemon.