Found in the north sea and inshore
Trawled and caught using
pots and creels
PRIME SEASON:
October and November
More Like Lobster
than shrimp
Recommendations to develop a profitable, sustainable and equitable supply chain.
24 Langoustine
300 ml. vegetable oil
100 g. sourdough starter
25 ml. olive oil
75 ml. water
200 g. all-purpose flour
1 tsp. salt
1 tsp. baking powder
100 g. basil
250 ml. vegetable oil
3 egg yolks
1 tsp. Dijon mustard
1 tbsp. white wine vinegar
1 clove confit garlic
To make a shellfish oil, roast the langoustine heads and claws in the oven, place them in a saucepan and cover with vegetable oil. Allow to infuse on a low heat for 1 hour. Turn off the heat and allow to cool. Strain through muslin.
For the pickle liquor, place all ingredients in a saucepan. Bring to the boil and simmer for 5 mins. Cover and leave to cool then combine 100ml of pickle liquor with 100ml cold water. Add the sliced red onion. Allow to infuse for 10 minutes before straining the onions.
To serve the tacos, spread basil aioli on the flour tortillas. Arrange the lettuce, pickled red onion, radishes, orange segments. Place the langoustine on top.