The best way to serve Langoustines, just as they are, with just a bowl of Pernod Mayonnaise. Quick and easy. You’ll spend more time heating the oven to temperature, and if you really want to be super quick just add Pernod to a dollop of good quality mayonnaise. None of your low fat stuff.
Sophia Grigson as a lovely line: “bread and butter, and a bottle of chilled dry white wine, the condensation gathering on the glass”
I am not going to disagree with that.
INGREDIENTS.
Langoustines. (Your choice as to how many.)
2 egg yolks
1 level teaspoon Dijon mustard
300ml light oil (sunflower)
1 tablespoon lemon juice
1 tablespoon of Pernod.
salt and pepper
METHOD
To make the mayonnaise, beat egg yolks with mustard. Add oil one drop at a time. After adding a third of the oil, beat in half the lemon juice. Carry on adding oil, beating mayonnaise continuously. When all the oil is added, beat in the Pernod, salt and pepper to taste.
Preheat the oven to 240C
Pour a little oil into a baking tray large enough to house all the Langoustine in one layer
Add them to the pan, and turn them in the oil with your hands.
Roast the Langoustine for 5 minutes, the leave to cool for a minute or two.
Serve soon afterwards with the mayonnaise, with bread and butter.
Original recipe “Fish” by Sophie Grigson.
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