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Langoustines with caper salsa and balsamic and oil-dressed leaves
Serves 4 Starters and mains
Ingredients
- 12 langoustines
- 1tbsp extra virgin olive oil mixture of salad leaves such as baby spinach, kale, mizuna, and Ruby Red Swiss chard, to serve
- 1tbsp extra virgin olive oil
- 2tsp balsamic vinegar
For the caper salsa
- 3 celery stems, finely chopped
- 1 roasted and peeled red pepper, diced
- 1 peeled tomato, deseeded and diced
- 1⁄2 red onion, finely diced
- flesh 1 lemon, diced
- 40g capers, roughly chopped
- 30g parsley, leaves removed and chopped
- 60ml extra virgin olive oil
- 1tbsp balsamic vinegar
Method
For the caper salsa, combine all the ingredients together around 20 minutes before serving.
Using a sturdy cook’s knife, cut each langoustine in half down the length of the head and body and remove the dark intestinal thread that runs along the body length.
Lay them on a foil-lined baking tray, cut-side up. Crunch up a few sea salt flakes and very lightly add a little to each half. Heat the grill to high and place the shelf around 15cm from the heat.
Spoon the oil over the flesh and grill them for around 4 minutes, depending on the size.
Toss the salad with a little oil and balsamic vinegar, pile a little onto plates and arrange the langoustine halves on top. Spoon over the caper salsa and serve immediately.
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