- 1 Kg langoustines
For the langoustine oil
- Reserved roasted langoustine heads
- 1 tbsp tomato puree
- 1 star anise
- 2 white peppercorns
- Pinch saffron
- 1 sliced shallot
- 100 g mirepoix ─ mixed chopped carrot, celery and fennel
- 500 ml vegetable oil
- Remove the head of the langoustine from the body and tail by simply twisting.
- Set the tails to one side for blanching later.
- Place the langoustine heads into a baking tray.
- Drizzle with olive oil and roast in a hot oven (190 degrees Celsius/ 375 degrees Fahrenheit/ Gas Mark 5) for 15 minutes.
For the langoustine tails
- Blanch the langoustine tails in a pan of boiling salted water for 5 seconds.
- Drain the pan, refresh the langoustines in iced water then drain again.
- Peel the langoustines and skewer each one on a cocktail stick to maintain their shape while cooking.
- Heat a small amount of vegetable oil in a pan.
- Add the langoustines on their skewers, with a little salt.
- Cook on one side until golden brown then turn and repeat for the other side.
- Add a small knob of butter and, when melted, use to baste the langoustines 2 ─ 3 times.
- When the langoustines are golden brown, add a final squeeze of lemon juice then remove from the heat and allow to drain before serving.
For the langoustine oil
- Heat a little oil in a pan.
- When the oil is hot, add the langoustine heads.
- Crush the bones with the end of a rolling pin to release the flavour.
- Cook the crushed bones for a couple of minutes.
- Add the tomato puree, stirring to coat the langoustines, and cook for 2 minutes.
- Add the aromatic spices (star anise, peppercorns and saffron), the sliced shallot and the mirepoix.
- Cook until the vegetables are soft. Keep stirring throughout to ensure the ingredients are coated with tomato and to prevent the puree burning as this will result in a bitter flavour.
- Add the half litre of vegetable oil, stir to coat all the ingredients and bring to a simmer.
- Simmer over a low heat for one hour.
- Remove from the heat and allow to cool and infuse for half an hour.
- Strain the pan contents through a chinois, other fine sieve or muslin to obtain a clear, red, langoustine-infused oil.
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