This saturday we decided to meet up and cook something together. Unfortunately, the weather this saturday and relatively small babies didn’t match. So we decided to swap the open fire for a more controlled gas grill. On the positive side, we had cold tonic and ice cubes for the GT’s all night. But you have to imagine these langoustine kebabs and gem lettuces being grilled over open fire. It isn’t that hard if you try.
This is a fairly easy dish to do. Just start a bit in advance, so you can lightly cure the langoustines. This makes them so much easier to grill, since they firm up. I found a bit of bottarga and piment d’espalette in my cupboards, but you can easily replace this with ie. some smoked paprika. The lemon balm isn’t just for show, but could also be replaced with lemon verbena, lemon cest or mint.
Remember to save the langoustine shells for a bisque. If in doubt, use this recipe.
Langoustine kebabs with black garlic mayonnaisePrint Recipe
- 400g peeled and cleaned langoustines -
- 2 tbsp salt
- 2 tbsp sugar
- Flavouring for the kebabs (here piment d'espalette, lemon balm and bottarga)
- 2 gem lettuces
- 1 egg yolk
- 1,5 dl rapeseed oil
- 1 tsp mustard
- 1 tsp vinager
- 6 cloves of black garlic
Peel and gut the langoustines. Put them on skewers. Sprinkle the salt and sugar on top of them. Let it cure for 4-8 hours.
Rinse of extra salt and sugar. Pad dry.
Cut up the lettuces in quarters.
Grill the kebabs for 1-2 minutes on each side - depending on how hot your grill is.
Grill the lettuce until it collapse a little and gets some colour.
Sprinkle with a bit of extra olive oil, salt, pepper, piment, bottarga and lemon balm.
Ready to go.
Black Garlic Mayonnaise
Combine egg yolk, mustard, salt and vinager.
Whisk until light and fluffy.
Add the rapeseed oil, a little at a time until the texture is correct.
With a handblender, blend in the black garlic cloves.
Season with salt, pepper.
Serve alongside the kebabs.