Ideal for summery treat, Chef Marcus Sherry of the Fish Shop, Ballater shares his sumptuously luxurious recipe for poached langoustines with creamy mayonnaise
A restaurant and fishmonger in the heart of Ballater, just east of Balmoral and the Cairngorms National Park in Scotland, Fish Shop celebrates the heritage and traditions of fishing in Scotland and the UK.
Created for those who enjoy freshly caught seafood, which is ethically sourced, it is from Artfarm, the company behind The Fife Arms in Braemar, Mount St. Restaurant and The Audley Public House in London.
Ingredients:
For the langoustines:
- 3 large live langoustines per person
- ½ lemon
- Pinch of espelette pepper
For the mayonnaise:
- 50g pasteurised egg yolk
- 12g Dijon
- 15ml white wine vinegar
- Pinch salt
- 160ml vegetable oil
- ¼ lemon
Method
1 Using a metal or glass bowl and a whisk, whisk the egg yolks, salt, mustard and vinegar together then slowly drizzle in the vegetable oil whilst constantly whisking. Once all the oil is incorporated and you have a thick mayonnaise, add the lemon juice and adjust the seasoning if required.
2 For the langoustines – plunge them into boiling salted water for 2-3 minuets then transfer them immediately into ice water.
3 To assemble place the langoustines on a plate with a ramekin of your mayonnaise topped with a pinch of espelette pepper, garnish with a few wedges of lemon.
Recipe courtesy of Chef Marcus Sherry of the Fish Shop, Ballater
