Seawater Steamed Langoustines
Seawater Steamed Langoustines
Get this quick and easy lobster recipe by Luke Dale-Roberts from Siba's Table.
  • Difficulty Level Moderate
  • Technique Steaming
  • Preparation Time 25 minutes
  • Cooking Time 15 minutes
  • Yield 4 servings
As seen on Siba's Table
Ingredients
  • Steamed Langoustines:
  • 8 Langoustines
  • 500 millilitres seawater
  • 4 strips seaweed
  • 2 stick Lemongrass, bruised
  • 2 thumb Ginger, sliced
  • Grilled Asparagus:
  • 8 Asparagus washed and trimmed
  • Olive oil
  • Salt and pepper
  • Hake with smoked Cinnamon beurre noisette:
  • 4 fillets Hake
  • 200 grams butter
  • 50 grams curry leaves
  • Cinnamon quills
Method
  1. Steamed Langoustines:
  2. Bring the seawater to the heat with the seaweed, lemongrass and ginger
  3. Arrange the langoustines into 2 oven bags with 4 per bag and fastened at the top with a wire around the tube leading into the bag
  4. Set up 2 bunsen burners with tripods
  5. Pour the simmering liquid into the conical flask with aromatics. Plug in the stopper with the tube leading into the langoustine bag
  6. The water will begin to simmer and the steam the langoustine for about 5 minutes until they are cooked
  1. Grilled Asparagus:
  2. Season the veg in a bowl with Olive oil, salt and pepper
  3. Place straight onto a hot grid over the robatta grill. Cook until lightly browned, about 2-4 minute each side
  4. Remove, slice them and set aside
  1. Hake with smoked cinnamon beurre noisette:
  2. Place the curry leaves and cinnamon quills into a tray, covered with foil and place over hot coals for them to smoked
  3. Smoked for about 4 minutes
  4. Season the hake fillets on a board with some Maldon salt and place a blue steel pan over the heat. Once it is hot, add few tablespoons of butter and sear the hake in the butter until each side is lightly golden. Remove the fish from the pan and set aside
  5. Add the rest of the butter to the pan along with the smoking cinnamon quills and curry leaves. Cook over the heat until the butter infuses and caramelizes to a beurre noisette

To serve: Place the fillet of hake on the serving plate, with the langoustine/prawns sliced and crisscrossed along the sole. Slice and place the grilled vegetables and finish with the smoked cinnamon beurre noisette

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