Grilled Scottish Langoustines Food

GRILLED LANGOUSTINES WITH CITRUS-DRESSED SAMPHIRE, COURGETTE AND COUSCOUS SALAD

Steps:

• Bring a pan of boiling salted water to the boil, add the langoustines and blanch for about 20 seconds, then remove from the pan and transfer to a bowl of ice cold water. Remove the head and claws, and crack the shell to peel it away. De-vein by removing the black intestinal tract using a sharp knife. Set aside.
• Heat a pan of boiling water in a medium pan and blanch the samphire for a couple of minutes. Remove and set aside.
• Toss the thin sliced courgettes and cooled samphire in the citrus juice and 2 tablespoons of the olive oil in a bowl. Add salt, to taste, and leave to steep for 5 minutes.
• In a bowl, pour boiling water over the couscous and the harissa paste. Cover and allow to absorb for 5-10 minutes. Stir in the remaining 2 tablespoons of olive oil, salt and the citrus zest.
• Heat a pan over a medium heat and dry fry the pine nuts until nicely toasted. Set aside.
• Heat a grill to hot, and then grill the langoustines for a few minutes on both sides.
• To serve, scatter the courgettes and samphire on a plate, spoon over some couscous and top with the langoustines and chopped coriander and pinenuts.

GRILLED LANGOUSTINES WITH GARLIC BUTTER

Steps:

• Preheat a stovetop grill pan over medium-high heat for at least 5 minutes until very hot. In a small bowl combine butter, garlic, parsley, lemon juice, salt and pepper and beat until well mixed. Brush langoustines with garlic butter and grill, basting several times and turning once, until cooked through.;

GRILLED LANGOUSTINE WITH LEMONGRASS BUTTER

Steps:

• Preheat a grill to medium-high.
• Brush the langoustine with olive oil and grill for 2 minutes per side.
• Split tails in half with a sharp knife and serve with lemongrass butter.
• Place butter in a small saucepot and melt.
• Add lemongrass and lemon zest and let infuse for 10-15 minutes over low heat.
• Season with salt pepper and keep warm until ready to serve.

GRIDDLED LANGOUSTINES WITH HAZELNUT BUTTER

Steps:

• Thread the langoustines carefully onto the skewers and chill for up to a day. For the butter, finely grate or chop half the hazelnuts (grating gives the nuttiest flavour), then roughly chop the rest. Tip into a small saucepan with the butter, parsley and a little seasoning, then set aside.
• When ready to serve, melt the hazelnut butter in the pan. Heat a griddle pan or barbecue, then brush the langoustines with the oil. Griddle each skewer for 1-2 mins, turning, until pink and just cooked. Pile on a platter, pour half the hazelnut butter over the langoustines, then serve the rest in a small bowl for dipping.