📝 About This Recipe
This exquisite crudo showcases the buttery, delicate sweetness of pristine Scottish langoustines, thinly pressed to create a melt-in-the-mouth texture. Elevated by the bright acidity of lime and a subtle, creeping heat from bird's eye chilies, the dish is finished with a crown of gold-flecked caviar for the ultimate luxury seafood experience. It is a masterclass in balance, where the sea's natural brine meets citrus vibrance in a stunning visual display.
🥗 Ingredients
The Shellfish
- 12 large pieces Live or Sashimi-grade Langoustines (peeled, deveined, and heads removed)
Citrus-Chili Vinaigrette
- 4 tablespoons Extra Virgin Olive Oil (high quality, mild and buttery)
- 2 tablespoons Fresh Lime Juice (from approximately 2 limes)
- 1/2 piece Red Bird's Eye Chili (seeded and minced extremely fine)
- 1 pinch Fleur de Sel (to taste)
- 1 teaspoon Shallot (micro-diced)
Luxury Garnish & Finishing
- 50 grams Royal Oscietra Caviar (chilled)
- 1 handful Micro-Cilantro or Chervil (for delicate herbal notes)
- 1 piece Radish (shaved into paper-thin translucent rounds)
- 1 teaspoon Lime Zest (freshly grated using a microplane)
- 1 sheet Edible Gold Leaf (optional, for opulent presentation)
👨🍳 Instructions
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1
Begin by carefully cleaning the langoustines. Remove the shells and the dark intestinal tract (vein). Rinse briefly in ice-cold salted water and pat extremely dry with paper towels.
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2
Prepare four squares of high-quality plastic wrap or parchment paper, roughly 8x8 inches each. Lightly brush the center of each square with a drop of olive oil.
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3
Place three langoustine tails in the center of each square, arranging them in a tight triangle or circular pattern so they are touching.
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4
Cover the langoustines with a second sheet of oiled plastic wrap. Using a flat meat mallet or the bottom of a heavy small saucepan, gently pound the meat from the center outward until it forms a thin, even, translucent disk about 1/8th of an inch thick.
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5
Transfer the flattened langoustine 'disks' (still inside the plastic wrap) to the freezer for 10-15 minutes. This firms up the proteins, making the plastic easier to peel off without tearing the delicate meat.
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6
While the langoustines chill, whisk together the extra virgin olive oil, lime juice, minced chili, and micro-diced shallots in a small glass bowl. Set aside to let the flavors infuse.
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7
Prepare your garnishes: shave the radish on a mandoline and place in ice water to crisp; pick the smallest, prettiest leaves of your micro-greens.
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8
Remove the langoustines from the freezer. Carefully peel off the top layer of plastic wrap.
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9
Invert the langoustine disk onto the center of a chilled, large white plate. Gently peel away the remaining layer of plastic wrap to reveal the beautiful carpaccio.
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10
Using a pastry brush or spoon, lightly coat the surface of the langoustine with the chili-lime vinaigrette. Do not over-saturate; the goal is to enhance the sweetness, not mask it.
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11
Season very lightly with a few grains of Fleur de Sel, keeping in mind the caviar will add significant saltiness.
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12
Place a perfect quenelle or small spoonful of caviar in the dead center of the carpaccio.
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13
Artfully arrange 3-4 radish slices and a few micro-greens around the plate. Finish with a final dusting of fresh lime zest and a tiny fragment of gold leaf if using.
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14
Serve immediately while the langoustine is still cool to the touch for the best textural experience.
💡 Chef's Tips
Always use the freshest seafood possible; if live langoustines aren't available, ensure you buy 'Sashimi Grade' frozen-at-sea tails. When pounding the langoustines, use gentle, glancing blows rather than heavy downward force to avoid pulverizing the delicate fibers. If the chili is too hot for your palate, remove the seeds and white pith entirely before mincing. Chill your serving plates in the refrigerator for at least 30 minutes prior to plating to keep the raw seafood at the perfect temperature. Avoid dressing the dish too early; the lime juice will 'cook' the meat like a ceviche if left for more than 5 minutes.
🍽️ Serving Suggestions
Pair with a crisp, mineral-heavy Champagne such as a Blanc de Blancs to cut through the richness of the langoustine. A dry, high-acid Riesling from the Mosel region also complements the lime and chili notes beautifully. Serve with a side of toasted, thinly sliced brioche points brushed with sea-salted butter. For a non-alcoholic pairing, a chilled sparkling yuzu water with a sprig of mint is refreshing and elegant.