The Caterer

Langoustines with Jersey Royals and saffron aioli, by Liam Berney

18 June 2009
Langoustines with Jersey Royals and saffron aioli, by Liam Berney

Langoustines with Jersey Royals and saffron aïoli, by Liam Berney, chef-proprietor of the Cottage in the Wood, near Keswick, Cumbria

(Serves 6)- 1kg Jersey Royals - scraped and washed

  • 18 raw, peeled langoustine tails
  • 100ml oil
  • 50g butter
  • Salt and pepper

For the saffron aïoli

  • 1 pinch of saffron
  • 300ml rapeseed oil
  • 8 cloves of garlic
  • 2 egg yolks
  • Juice of half a lemon


For the aïoli sauce, first allow the saffron to infuse into the oil for a couple of hours. Crush the garlic in a mortar and add the egg yolks. Add the oil, continuing to mix with the pestle. Keep the consistency creamy by adding a few drops of lemon juice and warm water if necessary.

Add the potatoes to a pan of boiling, salted water and simmer until just cooked, then drain. Large potatoes can be cut or gently crushed.

Season the langoustines, heat the oil in a frying pan, then add the langoustines and sauté on each side for 30 seconds. Add the butter and drain.

To serve, assemble the components in a way that expresses your creativity.

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