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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


Salad base:

40g Lamb's Lettuce

4tbsp Prep Premium Lemon Infused oil

200g new potatoes- cooked, cooled and sliced

30g French beans - topped and tailed

20g shallots

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)


Wasabi Mayonnaise:

1 tsp wasabi pasta

10ml mayonnaise


To dress:

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.


Salad base:

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.

AAK Foodservice (A Trading Division of AAK International)

UK establishment number at Companies House BR020440. VAT Number GB 475 4800 31

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