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Steamed Langoustine with a Light Lemon Mayonnaise
Steamed Langoustine with a Light Lemon Mayonnaise
The citronette and homemade mayonnaise adds an extra dimension to this wonderful langoustine recipe.
Ingredients
- 700 g langoustine 1 pack
- 125 g king edward potatoes
- 125 g milk
- 500 ml olive oil extra virgin
- 2 lemons
- 1 egg yolk
- 5 ml white wine vinegar
- 10 ml lemon juice
- 100 ml rapeseed oil
- salt and pepper to taste
- parsley optional
Instructions
- Juice the lemons, scrape pulp and deseed, setting the pulp and juice aside separately.
- For the citronette, chop the potatoes into 1cm cubes. Add to a pan of boiling water and until completely soft, then transfer to a blender. Add the milk and lemon pulp, and blitz thoroughly. Slowly drizzle in the olive oil until emulsified.
- To make the mayonnaise, in a food processor blend the egg yolk with the vinegar and 1 tsp of lemon juice. Once combined, slowly drizzle in the oil until emulsified.
- Steam the langoustines for 4 minutes or blanch in boiling water.
- To serve, place three langoustines on each plate. Drizzle over the citronette, sprinkle over chopped parsley and finish with lemon zest. Serve with the mayonnaise on the side.
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