Langoustines four ways

BOXHEAD: LANGOUSTINES

• BASIC
  PREPARATION

BOXTEXT: Size specification: "jumbo" - 10-15 per kg.
Live delivery two or three times a week.
Break off the tails from the carapaces.
Remove the bowel: twist the central tail fin and pull it out with the "trail".
Blanch rapidly (less than 30 seconds) in fast-boiling water.
Drain and refresh under cold water.
Peel the shells off the tails.
Blast freeze to -30¡C.
Defrost in the fridge.

BOXTEXT: Langoustine tartare with green apple

INGREDIENTS
(Serves one)
2 langoustines
1 Granny Smith apple
Citrus juice
Olive oil
Fine grey unrefined sea salt
1 small pinch "crumble"

Notes
Citrus juice - freshly pressed orange, lemon and grapefruit juices in equal quantities, stored in a squeezy bottle.
Olive oil - French extra virgin from Nyons, pressed from ripe black olives, so quite unlike many green and grassy Italian ones.
Sea salt - from Guerande, but not the crystalline fleur de sel. It's powdery, grey and dissolves at once.
"Crumble" - combine blanched diced garlic, grated ginger, butter and toasted almonds. Spread in a thin layer on a plaque. Dry out in the oven at 150¡C. Cool and process to a fine but crunchy powder.

METHOD
Slice each langoustine lengthways into four (1). Cut two or three thin slices off the apple. Julienne the slice with the peel. Keep it separate from the flesh, also shredded into a julienne.
Arrange the flesh julienne in a strip on the plate. Squeeze a little juice over it. There should be just enough extra on the plate for dipping the slices of langoustine individually. Dip them in citrus juice and arrange them on the apple (2). Season with salt. Coat with olive oil (3). Lay the julienne of peel on top. Sprinkle a touch of "crumble" seasoning over the dish.

BOXTEXT: Grilled langoustine with redcurrants and salad

INGREDIENTS
(Serves one)
2 langoustines
Salt and pepper
1tsp olive oil
6 large redcurrants
1 asparagus spear, trimmed
About 2tsp lager
Salad leaves - eg, frisŽe
Flavoured vinegar

Flavoured vinegar - put equal quantities of sherry vinegar, balsamic vinegar and grapes in a pan with sprigs of fresh thyme to taste. Put it on the side of the range so that the temperature doesn't go above 70¡C. Leave it to evaporate by about two-thirds. Cool, strain and store in a squeezy bottle.
METHOD
Split the langoustines lengthways so there are four halves. Thread them on to two small bamboo brochettes (1). Season lightly.
Heat the oil in a small pan to smoking point. Sear the langoustines on both sides (2). They'll be cooked in less than a minute. Remove from the pan and keep hot. In the same pan, sautŽ the redcurrants for a few seconds, just long enough to heat through without wilting. Reserve with the langoustines.
Split the asparagus into thin shards (3) and dry-fry for about a minute. Pour a small splash of lager over them and let it evaporate (4).
To assemble, coat the leaves in a minimal amount of flavoured vinegar. Add the hot asparagus and mix together. Arrange the brochettes on the plate with redcurrants between them and the salad plus asparagus over the top.