Langoustines with Oyster Mayonnaise, Wilted Spinach and Anchovy Sand

Indulgent seafood starter featuring langoustines, oyster-infused mayonnaise, wilted spinach, and a unique crunchy anchovy crumb.

Seafood Gourmet Starter Langoustines

Estimated Nutrition

Calories

1202.6

kcal / serving

4810.5 kcal total

Carbs

18.2g

per serving

72.8 g total

Fat

116.4g

per serving

465.4 g total

Protein

25.6g

per serving

102.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Flour

Dairy

Butter

softened

piece

Egg

free-range, yolk only

110

Butter

Fruits

piece

Lemon Juice

squeeze

piece

Lemon

juice only

NutsSeeds

sprig

Parsley

fresh

pinch

Salt

OilsFats

Anchovy Oil

few drops from a tin

300

Vegetable Oil

for frying

Seafood

piece

Oyster

piece

Langoustine

peeled

tbsp

Ebene Caviar

Vegetables

250

Baby Spinach

tbsp

Pepper Dulse Seaweed

handful

Pea Shoot

fresh

Method

Season with salt and serve langoustines over spinach with anchovy sand, mayonnaise, caviar, seaweed, and pea shoots.

Preheat the oven to 180°C.

Mix flour, 50g butter, egg yolk, and anchovy oil in a food processor until combined.

Bake small dough balls on a non-stick tray for 15 minutes until golden, then crumble.

Purée oyster meat and parsley in a jug using a hand blender.

Slowly blend in 300ml vegetable oil and lemon juice to form a mayonnaise, then chill.

Fry langoustines in vegetable oil over medium heat until golden on one side.

Turn off heat, add 110g butter, lemon juice, and spinach to the pan until wilted.