Scottish Langoustine Niçoise
Oven dried tomatoes:
2tbsp olive oil
12 cherry tomatoes - halved
2 garlic cloves- minced
2tbsp caster sugar
2tbsp sea salt - finely milled
1 bunch flat leaf parsley - finely chopped
40g Lamb's Lettuce
4tbsp Prep Premium Lemon Infused oil
200g new potatoes- cooked, cooled and sliced
30g French beans - topped and tailed
2 hard boiled eggs/ 8 soft boiled quails eggs
2 frsh anchovies fillets
12 springs tarragon - picked
12 springs dill - picked
12 springs chervil - picked
12 basil leaves - picked
12 mint leaves - picked
16 black olives
12 langoustine tails (3 each)
1 tsp wasabi pasta
10ml Prep Premium Lemon Infused oil
5ml reduced Prep Premium Balsamic Vinegar
Oven dried tomatoes:
Place the halved tomatoes on a wire rack cut side up. Sprinkle with olive oil, chopped parsley, garlic,sugar and salt. Dry slowly in a moderate oven for 2 hours.
Boil whole new potatoes in salted water until tender, cool and halve. Blanche the beans in boiling salted water, refresh in iced water and slice into small rounds. Finely dice the black olives, shallots and anchovies. Separate the egg yolk from the white, discard yolk, and grate on a fine grater. Toss the beans, black olives, anchovies and shallots together. Add the egg white to the Niçoise base. Peel the potatoes and slice, cut out with a round cutter, place in a bowl. Pick the salad leaves and herbs and place in a bowl.
Remove the heads from the tails, lay the langoustine tails flat on a tray and set in the freezer for 30 minutes (this allows the flesh to be peeled out of the shell in one piece). Season with salt then pan sear in melted butter and olive oil for 1 minute.
Toss and season three slices of potato per plate in a little Prep Premium Lemon Infused oil. Place evenly onto the plate, top with a little wasabi mayonnaise, followed by a piece of oven dried tomato. Top, with a little more mayonnaise, then lay a langoustine tail over each tomato. Toss the Niçoise salad mix in some of the Prep Premium Lemon infused oil, place on a plate and spoon the langoustine tails over the Niçoise. Then carefully place the Lamb's Lettuce leaves over the langoustine and dress the plate with Prep Premium Lemon Infused oul and reduced Prep Premium Balsamic Vinegar.