|
Poached langoustines with aioli
Ingredients
For the court bouillon:
2 carrots
1 bulb fennel
2 cloves garlic
1.4L/2˝pt water
290ml/˝ pint white wine
a few fresh parsley and chervil stalks
3 white peppercorns, crushed
3 pimento seeds, crushed
For the aioli:
1 sweet potato (orange flesh)
3 tbsp mayonnaise
2 pinches saffron strands, soaked in a little water
3 eggs, boiled and yolks removed and reserved
2.5ml/˝ tsp crushed garlic
a little olive oil
juice of half a lemon
salt and pepper
500g/1lb2oz langoustines
Method
1. To make the court bouillon, place vegetables in pan and cover with water. Gently bring to the boil and simmer for 5-10 minutes. Add white wine, parsley, chervil stalks and crushed peppercorns and pimento seeds. Cook for a further 10 minutes then leave to stand until cool. Strain out the vegetables and chill the liquid.
2. To make the aioli, preheat the oven to 200C/400F/Gas 6. Bake the sweet potato for about 35-45 minutes or until tender. Peel off the skin and gently crush the flesh.
3. Place sweet potato flesh in a liquidizer, add the mayonnaise, saffron, egg yolks and garlic and blend. Add olive oil to moisten, season and finish with a squeeze of lemon juice.
4. Remove entrails from langoustines by taking the middle segment or tail shell between thumb and forefinger then twist it and pull.
5. Plunge langoustines into simmering court bouillon for 30-40 seconds. Remove and leave to cool naturally. Serve with aioli.
|