S C O T T I S H L A N G O U S T I N E S
W I T H
R O A S T E D G A R L I C A I O L I
Preparation time: 20 minutes
Cooking time: 6 minutes, plus additional 30
minutes for roasting the garlic
Season: Scottish langoustines are best in the
summer — June, July and August, wild garlic leaves are in season in late spring.
Large head of garlic
150 ml olive oil plus a drizzle for the garlic
1 medium egg
1 tsp Dijon mustard
Fresh chives or wild garlic leaf (enough for 2 tblsp
Freshly ground black pepper
12 Scottish langoustines
2 tblsp dry sherry
1 tsp dried oregano
Preheat the oven to 200°C / 400°F / gas 6.
Begin by making the roasted garlic aioli. Slice the top off the garlic, drizzle with oil, and wrap in foil. Bake in the preheated oven for 30 minutes, then set aside to cool. This can be done well ahead of time. You can even freeze roasted garlic purée which is great to have on hand to flavour soups or stews as well as aioli. Separate the egg. Squeeze the lemon to give you 2 tblsp of juice. Combine the egg yolk, lemon juice and Dijon mustard in a small bowl. Whisk until thickened and frothy. Then, in a slow steady steam start to pour in the olive oil, whisking to emulsify the mixture as you go. After about 7 minutes the emulsion should be thick and creamy. Slower is better at the start, once the mayonnaise starts to thicken you can add the olive oil a tablespoon at a time.
Squeeze the whole head of garlic to push the cloves through the cut-off tops into a small bowl. Mash the garlic cloves with a fork. Wash and finely chop the chives and fold them into the mixture, along with the mashed garlic. Season with salt and pepper to taste. Cover and refrigerate until needed.
Preheat your grill to its highest setting.
Slice the langoustines in half lengthwise, straight through the head leaving the claws in tact. Arrange on a baking tray (cut side up) and season with salt and black pepper. Sprinkle with the sherry and dried oregano. Place the langoustines under the preheated grill and cook for 3-4 minutes or until the flesh turns an opaque milky white. Serve straight away with aioli, plenty of napkins and finger bowls!