Langoustines on Sweet Potato Rosti with Lime Mayonnaise
Author: Ceri Jones
Recipe type: Brunch
Cuisine: British
Prep time:
Cook time:
Total time:
Serves: 2
A brunch or light lunch recipe using Scottish langoustines 'langos', boiled, peeled and served on sweet potato rosti with a lime mayonnaise dressing.
Ingredients
For the rosti
1 medium sweet potato ~380g, peeled and grated
1 small onion, finely cliced
1 garlic clove, minced
1 large egg beaten
olive oil
salt
for the lime mayonnaise
2 Tbs mayonnaise (homemade or good quality shop bought)
½ Tbs lime juice
zest of 1 lime
pinch salt, black pepper
For the dish
8 langoustines
2 spring onions
100g baby spinach
olive oil
salt, black pepper
Instructions
First prep your lime mayonnaise. Stir the mayonnaise with the lime juice, zest and seasoning, set aside.
Next make your rosti. Grate the sweet potato and place in a bowl with a pinch of salt. Let it sit for 10 minutes, then squeeze out any liquid by placing the grated potato in a sieve and pushing down on it, alternatively just squeeze out the potato juice with your clean hands. Place the sweet potato in a clean bowl and set aside.
Return the frying pan to a medium heat and drop in some more olive oil. Using your hands or a large spoon scoop the sweet potato into a rosti the size of the palm of your hand and drop into the pan. Continue till you use up all the mixture - ideally you are looking for 4 rostis, but if you make them too big they will be hard to manoeuvre in the pan. After a 3-4 minutes the rosti will be browned on the bottom. Using a fish slice flip them over and continue to cook. Once they are finished transfer to a plate and keep them warm in the oven on a very low heat.
Bring a large saucepan of salted water to the boil and drop in your langos. Turn the heat down to a simmer, add a lid, and cook for 7-8 minutes, till the flesh is opaque. Drain, then refresh in cold water, and de-shell* (see notes).
Plate up by placing the 2 rosti on the plate, along with the spinach, then top with the de-shelled lango meat, drizzle with lime mayo and finish with the spring onions.
Notes
To de-shell the langos, pull off the head, then pinch the sides of the body together between your fingers to crack and loosen the shell. Now, peel back the shell and wriggle out the lango meat. If you've patience you can also crack the claws and pull the meat out of there. If you're nervous of this process I suggest you watch the quick video I've linked to in the text above.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/langoustines-lime-mayonnaise/