Paul Ainsworth Instagram – Creel-caught Langoustine 🌊
Celebrating the most incredible XL langoustines that are creel-caught off the Western Isles of Scotland. A ‘simple’ dish, in the sense that there aren’t too many ingredients or sauces, allowing this incredible piece of produce to really shine.
The tail is lightly grilled over the coals and seasoned with a touch of lime and a little fennel pollen. The heads, we cook down to create the vibrant, intense oil you see being brushed over at regular intervals, and the remainder of the shells and claws, are cooked down into a bouillabaisse-style sauce, heady with roasted tomatoes, fennel, Cornish pastis and fresh grapefruit.
We serve the tail alongside a generous spoonful of Iberian ham mousseline – our house-made cultured butter, infused with the roasted bones of the Iberian ham and turned into a classic hollandaise style sauce. We fold through a touch of the jamon, chives, chervil and finger lime, for that lovely hit of acidity! | Posted on 23/May/2024 17:51:21
