📝 About This Recipe
This elegant crudo showcases the natural, buttery sweetness of premium langoustines, elevated by the bright acidity of finger limes and the floral depth of wild fennel pollen. Inspired by the coastal flavors of the Mediterranean, this dish relies on the pristine quality of its raw ingredients to create a sophisticated balance of heat, salt, and citrus. It is a masterclass in minimalism, offering a melt-in-your-mouth texture that makes it the ultimate luxury appetizer for any refined gathering.
🥗 Ingredients
Main Ingredients
- 12 pieces Fresh Langoustines (Grade A/Sashimi grade, chilled on ice)
- 2 pieces Finger Limes (pearls extracted)
- 2 pieces Radishes (shaved paper-thin on a mandoline)
The Dressing
- 4 tablespoons Extra Virgin Olive Oil (high-quality, cold-pressed)
- 1 tablespoon Meyer Lemon Juice (freshly squeezed)
- 1 teaspoon Chive Oil (for vibrant green dots)
- 1/2 teaspoon Calabrian Chili Oil (for a subtle, lingering heat)
Seasoning & Garnish
- 1 pinch Maldon Sea Salt (flaky texture is essential)
- 1/4 teaspoon Wild Fennel Pollen (for an aromatic, anise-like finish)
- 1/4 cup Micro-Cilantro or Chervil (delicate sprigs)
- 5-6 pieces Pink Peppercorns (crushed lightly)
👨🍳 Instructions
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1
Prepare a bowl of ice water. Place the langoustines in the ice water for 2 minutes to ensure the flesh is firm and easy to handle.
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2
Remove the heads by gently twisting them away from the tail. Reserve heads for a future seafood stock if desired.
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3
Using sharp kitchen shears, carefully snip the underside of the langoustine shell lengthwise from the base to the tail fin.
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4
Peel back the shell gently to reveal the meat, ensuring you keep the tail intact for a beautiful presentation.
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5
Using a small paring knife, make a very shallow incision down the back of the langoustine to remove the dark intestinal vein.
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6
Butterfly the langoustines by slicing slightly deeper along the back, then gently pressing them flat with the side of your knife.
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7
Place the cleaned langoustines between two sheets of parchment paper and very lightly tap with a meat mallet to even out the thickness.
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8
In a small glass bowl, whisk together the extra virgin olive oil and Meyer lemon juice until emulsified.
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9
Arrange three langoustines on each chilled plate in a fan or circular pattern.
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10
Brush the langoustines generously with the lemon-olive oil emulsion using a pastry brush.
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11
Squeeze the finger lime pearls over the meat, ensuring even distribution for 'citrus caviar' bursts in every bite.
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12
Tuck the shaved radish slices around the langoustines for a crisp texture contrast.
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13
Dot the plate with small droplets of Calabrian chili oil and chive oil for visual pop and flavor complexity.
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14
Finish with a sprinkle of Maldon sea salt, fennel pollen, crushed pink peppercorns, and the delicate micro-herbs.
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15
Serve immediately while the seafood is still perfectly chilled.
💡 Chef's Tips
Always use sashimi-grade langoustines that smell of the fresh ocean; if they have any 'fishy' scent, do not serve them raw. Chill your serving plates in the freezer for 10 minutes before plating to keep the delicate fat in the langoustine from melting. Use a very sharp mandoline for the radishes; they should be translucent so they don't overpower the soft texture of the shellfish. If you cannot find finger limes, use very small segments of lime 'supremes' or a tiny amount of lime zest. Avoid over-acidifying the dish; the lemon juice should enhance the sweetness of the meat, not 'cook' it like a ceviche.
🍽️ Serving Suggestions
Pair with a crisp, mineral-forward white wine such as a Sancerre or an Assyrtiko from Santorini. A glass of vintage Champagne or a dry Franciacorta provides the perfect effervescence to cut through the buttery langoustine. Serve alongside warm, crusty sourdough crostini rubbed with a clove of raw garlic. Accompany with a side of lightly pickled cucumber ribbons to provide a refreshing palate cleanser between bites.