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Roast langoustines with avocado salsa (recipes) and Lucilia illustris (medicine)


Roast langoustines with avocado salsa (recipes)






Serves 4



Preparation time

overnight



Cooking time

30 mins to 1 hour

















Ingredients



For the langoustine oil350g/12oz langoustine shells (heads and claws), roughly chopped2 tbsp olive oil 1 celery stick, roughly chopped40g/1½oz bulb fennel, cut into small sections50g/2oz carrots, cut into chunks 30g/1oz leek, cut into chunks1 tsp tomato purée80ml/3fl oz fish stock250g/9oz tomatoes, roughly chopped¼ tsp coriander seeds½ tsp fennel seeds¼ tsp cumin seeds2 sprigs thyme2 large sprigs basil½ lemon, zest onlyabout 500ml/17fl oz light fruity olive oilFor the salsa1 large, ripe Hass avocado, peeled, stoned and chopped1 red onion, peeled and finely chopped1 red lombok chilli, very finely chopped2 tsp Thai fish sauce½ lime, zest and juice3 tbsp chopped coriander1 tbsp sunflower oilFor the langoustines12 live medium-sized langoustines4 tbsp olive oilsalad leaves dressed with olive oil and lemon juice, to servesalt and freshly ground black pepper



Method



1. First make the langoustine oil. Place the langoustine shells in a roasting tray along with the heads and toss with 1 tbsp of the olive oil. Roast for 12-15 minutes. 2. Meanwhile, lightly brown the celery, fennel, carrots and leek in a saucepan with the remaining olive oil, for 4-5 minutes, adding the tomato purée towards the end of Cooking. Remove from the heat. 3. Add the langoustine shells to the Vegetables. Set the roasting tray on the hob over a moderate heat. When hot, add the fish stock and stir to deglaze. Pour this liquid over the shells in the saucepan. Add the rest of the ingredients with enough oil to almost cover the shells. Bring to a gentle simmer and cook for about 20 minutes. Allow to cool, then leave in the fridge overnight. 4. Preheat the oven to 220C/425F/Gas 7.5. Bring the langoustine oil to a simmer again over a moderate heat and cook for 15 minutes. Allow to cool slightly, then pass through a fine sieve or muslin. The oil can be kept in the fridge for 2-3 days or frozen for longer storage. 6. For the salsa, combine all the salsa ingredients. Cover and leave at room temperature for one hour to allow the flavours to mingle. 7. For the langoustines, rub the langoustines with olive oil and place in a roasting tin. Roast for 7-8 minutes. Allow to cool.8. Carefully remove the tails and shell (reserve these), and cut the langoustines in half lengthways. Scoop out all the soft brown meat from the heads: turn the heads upside down and lift off the pelvis and legs to leave a soft cup full of brown substance, which you can scrape out. Be careful not to scrape so hard that you remove the hard stomach as well. Add this brown meat to the salsa and combine well. 9. Set a metal chefs' ring in the centre of each plate. Place two langoustine halves, flat-side down, at the bottom of each ring, then cover with a spoonful of salsa. Add another two langoustine halves, more salsa and a final pair of langoustine halves. Press down gently so that it all merges together. Carefully remove the chefs' rings and top each tower with a small ball of salad. Finish with a drizzle of langoustine oil.



Lucilia illustris (medicine)


Lucilia illustris


A metallic blue-green blowfly widely distributed in North America; the eggs are deposited chiefly on animal carcasses.