Grilled langoustines with citrus-dressed samphire recipe
Grilled langoustines with citrus-dressed samphire, courgette and couscous salad A lovely fresh seafood dish for summer that, once you’ve got the blanching out the way, is pretty quick to put together. 6 langoustines150g/5½oz samphire1 courgette, thinly sliced 1 orange, zest and juice1 lemon, zest and juice4 tbsp olive oil 75g/2½oz couscous 1 tbsp harissa paste3 tbsp pine nuts2 tbsp chopped fresh coriander 6 langoustines 150g/5½oz samphire 1 courgette, thinly sliced 1 orange, zest and juice 1 lemon, zest and juice 4 tbsp olive oil 75g/2½oz couscous 1 tbsp harissa paste 3 tbsp pine nuts 2 tbsp chopped fresh coriander Method Bring a pan of boiling salted water to the boil, add the langoustines and blanch for about 20 seconds, then remove from the pan and transfer to a bowl of ice cold water. Remove the head and claws, and crack the shell to peel it away. De-vein by removing the black intestinal tract using a sharp knife. Set aside.Heat a pan of boiling water in a medium pan and blanch the samphire for a couple of minutes. Remove and set aside.Toss the thin sliced courgettes and cooled samphire in the citrus juice and 2 tablespoons of the olive oil in a bowl. Add salt, to taste, and leave to steep for 5 minutes. In a bowl, pour boiling water over the couscous and the harissa paste. Cover and allow to absorb for 5–10 minutes. Stir in the remaining 2 tablespoons of olive oil, salt and the citrus zest.Heat a pan over a medium heat and dry fry the pine nuts until nicely toasted. Set aside.Heat a grill to hot, and then grill the langoustines for a few minutes on both sides.To serve, scatter the courgettes and samphire on a plate, spoon over some couscous and top with the langoustines and chopped coriander and pinenuts. Bring a pan of boiling salted water to the boil, add the langoustines and blanch for about 20 seconds, then remove from the pan and transfer to a bowl of ice cold water. Remove the head and claws, and crack the shell to peel it away. De-vein by removing the black intestinal tract using a sharp knife. Set aside. Bring a pan of boiling salted water to the boil, add the langoustines and blanch for about 20 seconds, then remove from the pan and transfer to a bowl of ice cold water. Remove the head and claws, and crack the shell to peel it away. De-vein by removing the black intestinal tract using a sharp knife. Set aside. Heat a pan of boiling water in a medium pan and blanch the samphire for a couple of minutes. Remove and set aside. Heat a pan of boiling water in a medium pan and blanch the samphire for a couple of minutes. Remove and set aside. Toss the thin sliced courgettes and cooled samphire in the citrus juice and 2 tablespoons of the olive oil in a bowl. Add salt, to taste, and leave to steep for 5 minutes. Toss the thin sliced courgettes and cooled samphire in the citrus juice and 2 tablespoons of the olive oil in a bowl. Add salt, to taste, and leave to steep for 5 minutes. In a bowl, pour boiling water over the couscous and the harissa paste. Cover and allow to absorb for 5–10 minutes. Stir in the remaining 2 tablespoons of olive oil, salt and the citrus zest. In a bowl, pour boiling water over the couscous and the harissa paste. Cover and allow to absorb for 5–10 minutes. Stir in the remaining 2 tablespoons of olive oil, salt and the citrus zest. Heat a pan over a medium heat and dry fry the pine nuts until nicely toasted. Set aside. Heat a pan over a medium heat and dry fry the pine nuts until nicely toasted. Set aside. Heat a grill to hot, and then grill the langoustines for a few minutes on both sides. Heat a grill to hot, and then grill the langoustines for a few minutes on both sides. To serve, scatter the courgettes and samphire on a plate, spoon over some couscous and top with the langoustines and chopped coriander and pinenuts. To serve, scatter the courgettes and samphire on a plate, spoon over some couscous and top with the langoustines and chopped coriander and pinenuts.