Langoustine
12 Langoustine
1 tbsp of CULLISSE Highland Rapeseed Oil
Salsa
1 Ripe Avocado (divided into 1cm cubes)
1 Red Chilli (deseeded and finely sliced)
1 handful of Fresh Coriander
¼ Red Onion (finely chopped)
1 Ripe Mango (peeled and divided into 1cm cubes)
1 tsp Thai Fish Sauce
Freshly ground sea salt and black pepper to taste
Juice and grated Zest of 1 Lime
Sauce
40ml Water
1 Plum (stone removed and quartered)
20g Dried Apricots (chopped)
1 tsp Caster Sugar
½ tbsp Honey
½ Cinnamon Stick
½ whole Star Anise
Juice of ½ a Lime
Mix the salsa ingredients together in a bowl and leave for an hour to allow the flavours to develop.
Blanch Langoustines, a few at a time, for 30 seconds in a pan of well salted boiling water, refresh in iced water, remove meat from the shells, dry and set aside.
To prepare the sauce, place all the ingredients (except the Lime Juice) in a pan and bring to the boil. Simmer over a medium heat until reduced to a sticky sauce, then pass through a fine sieve, add the Lime Juice and stir.
Heat a large, heavy-based frying pan over a high heat, add the CULLISSE Highland Rapeseed Oil, then add the Langoustines. Cook for 2-3 minutes, stirring and shaking from time to time, adding a little salt, freshly ground black pepper and a squeeze of lemon juice.
To serve, place the salsa in the middle of the plate. Add a few drops of the apricot and plum sauce and garnish with salad leaves and a drizzle of CULLISSE Highland Rapeseed Oil.
Serves 4 as a starter
Recipe by David Graham, Head Chef at Glenmorangie House