• Recipes
  • Chefs
  • Restaurants
  • How to Cook
  • Features
  • Competitions
  • Search by ingredient, dish or cuisine

    Popular

    Search history

    New Year's Eve

    Cocktails

    Salmon

    Venison

    Sea bass

    Canapes

    Michelin

    Vegetarian

    Dessert

    Cod

Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Vegetables
  • Snacks
  • Pasta
  • Sauces
  • Courses
  • Dish Types
  • Special Diet
  • Regional dishes
Meat and Poultry
Fish and Seafood
Vegetables
Snacks
Pasta
Sauces
Courses
Dish Types
Special Diet
Regional dishes
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Traditional Italian
  • Pasta
  • Cakes and baking
  • Knife skills
  • Pickling
Meat and poultry
Fish and seafood
Vegetables
Traditional Italian
Pasta
Cakes and baking
Knife skills
Pickling
|

Steamed langoustines with oil, lemon and light mayonnaise

by Cerea Brothers
  1. Steamed langoustines with oil, lemon and light mayonnaise
Item 1 of 1
★ ★ ★ ★ ★
Not yet rated

The citronette, homemade mayonnaise and candied lemon add some extra cheffy touches to this glorious langoustine recipe from the Cerea Brothers. You need incredibly fresh langoustines to make the most out of this dish, so make sure you source them from a reputable fishmonger.

First published in 2015
discover more:
Related Recipes
Not feeling this? See related recipes.

Ingredients

Metric

Imperial

Langoustines

Candied lemon

  • 1 lemon
  • 100g of sugar syrup

Citronette

  • 125g of potatoes
  • 125g of water
  • 125g of milk
  • 500g of extra virgin olive oil
  • 125g of lemon, pulp only

Mayonnaise

SAVE RECIPE

Equipment

  • Vac pac maker

Method

1
To make the candied lemon, quarter the lemon and cut into thin slices. Place the slices flat in a vacuum bag with the syrup and seal
  • 1 lemon
  • 100g of sugar syrup
2
For the citronette, boil the potatoes in the water and milk until completely soft, then transfer to a blender. Blitz with the lemon pulp and slowly drizzle in the olive oil until emulsified
  • 125g of potatoes
  • 125g of water
  • 125g of milk
  • 500g of extra virgin olive oil
  • 125g of lemon, pulp only
3
Make the mayonnaise by blitzing all of the ingredients (except the oil) in a blender. Once combined, slowly drizzle in the oil until emulsified
4
Steam the langoustines for 4 minutes or blanch in boiling water
5
To serve, place three langoustines on each plate and drizzle over the citronette. Finish with some pieces of candied lemon and the mayonnaise
First published in 2015
DISCOVER MORE:
Cerea Brothers

Roberto and Enrico Cerea were brought up by parents who devoted their lives to culinary excellence. Taking over the family restaurant, they earned its third Michelin star for their signature seafood dishes.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more

NAVIGATE

FOLLOW

SITES

© Great Italian Chefs 2024