Roast Chilli and Garlic Langoustines
Freshly roasted langoustines drizzled with garlic and chilli butter, served up with another garlicky hit from the golden aioli…Heaven
- 4 cloves garlic finely crushed*
- 2 medium egg yolks
- 1/2 lemon juiced
- 1 pinch salt and pepper
- 150 ml sunflower oil
- 8 large frozen langoustines thawed
- 1 drizzle olive oil
- 40 grams unsalted butter
- 1 medium red chilli
- 1 handful flat leaf parsley chopped
Preheat the oven to 220°c
For the aioli – In a processor, blitz together ½ the garlic with the egg yolks, lemon and seasoning, until well combined. With the machine running, begin very slowly adding the oil in a steady stream. Once half the oil is added, begin to increase the pace until all is combined. Taste and add a squeeze more lemon if you think it needs it.
Arrange the langoustines in a roasting tray and drizzle with a little olive oil. Sprinkle with sea salt. Roast for 6 minutes**
Melt the butter in a saucepan over a medium heat with the chilli and remaining half of the garlic. Stir thoroughly.
When the langoustines are cooked, pour over the hot butter and sprinkle with parsley. Serve alongside the aioli.
Useful tips * Finely chop the garlic then sprinkle with a little sea salt. Turn the knife to a 45 degree angle and scrape the garlic against the chopping board, repeat until finely crushed. Your garlic crusher is now obsolete! **It’s always surprising how quickly fish and shellfish cook. Not only are they fully cooked at a lower internal temperature than meat, they also reach that lower temperature more quickly than meat does, meaning it’s very easy to overcook them if you’re used to cooking more meat than fish.