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Langoustine and avocado ' cocktail' with basil mayonnaise (recipes)






Serves 4



Preparation time

30 mins to 1 hour



Cooking time

less than 10 mins

















Ingredients



salt and freshly ground white pepper12-16 langoustines2 tbsp chopped basilFor the homemade mayonnaise1 tsp white wine vinegar1 tsp smooth Dijon mustard salt and freshly ground black pepper2 free-range egg yolks200ml/7fl oz vegetable oil100ml/3½fl oz olive oilFor the avocado layer1 ripe avocado, peeled and chopped1 tsp finely chopped shallot 1 tsp finely snipped chives1 tbsp lemon juicesalt and freshly ground black pepperFor the cherry tomato vinaigrette2 tbsp sherry vinegar½ tsp smooth Dijon mustardpinch of sugarsalt and freshly ground black pepper120ml/4fl oz extra virgin olive oil8 cherry tomatoes, very finely chopped1 tsp very finely chopped shallotFor the homemade chipsgroundnut oil, for frying1 long ratte potato, or other similar small firm salad potato, sliced thinly on a mandolinsalt and freshly ground black pepperTo garnish6 quails' eggs, boiled for 2½ minutes, peeled and quarteredmixed salad leaves



Method



1. Bring a large pot of water to the boil and season heavily with salt. Add the langoustines, bring back to the boil and boil for one minute. 2. Remove the langoustines and allow to cool. When they are cool enough to handle, peel them.3. To make the mayonnaise, whisk a splash of water with the vinegar, mustard, salt and freshly ground black pepper until all dissolved. Add the egg yolks and whisk in. Add the vegetable oil, drop by drop, then the olive oil. Whisk slowly until emulsified.4. Cut each langoustine into two or three, then combine them with 4 tbsp of the mayonnaise, chopped basil and a little salt and freshly ground black pepper. Toss gently together, and set aside.5. For the avocado layer, mix the avocado with the shallot, chives and lemon juice and season with salt and freshly ground black pepper. Set aside.6. To make the vinaigrette, whisk the sherry vinegar with the Dijon mustard, sugar and a pinch each of salt and freshly ground black pepper until dissolved. Stir in the oil. Reserve two tbsp of the vinaigrette, then toss the tomatoes and shallot in the rest. Taste for seasoning.7. For the homemade chips, heat the oil in a deep, heavy-bottomed saucepan. It is ready when a breadcrumb that is dropped in will sizzle gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)8. Fry the potato strips in the oil until crisp and golden. Drain on kitchen towels and season with salt and freshly ground black pepper.9. To assemble, place a 4-5cm/1½-2in chef' s ring in the centre of each plate. Put about two tablespoons of the avocado mixture in each ring and push down well. Top with the langoustine mayonnaise, again pushing down well. Surround each ring with a few tablespoons of the cherry tomato vinaigrette and set three quails' egg quarters on top of the tomatoes. Remove the rings. 10. Toss the salad leaves with the reserved vinaigrette, and carefully set a few leaves on the langoustines. Top each with a potato chip and serve.