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.