Langoustine | cajun butter
2 persons | Fish and shellfish | Fish | Side dish
Light a bed of charcoal in your Shichirin and add a layer of Binchotan. Wait until the Binchotan is white-hot. Then place your grill on top.
Now start making cajun butter. Grate the garlic clove and add it together with the cajun powder, smoked salt and butter.
Lay your langoustines flat on a cutting board and cut through the shells lengthwise with a sharp knife - cut three-quarters, not all, of them. Open them in a butterfly style and gently flatten them with the heel of your hand.
Season the langoustines with salt and pepper and place them on the Shichirin for 2 minutes and then on their backs for 30 seconds before placing them on a serving platter. Add the butter when they are on their backs.
Serve the langoustines with a lemon, which you can also place on the Shichirin first.
- ½ clove of peeled garlic
- 1 tsp smoked salt
- 50 g butter
- 1 tsp cajun pepper
- 12 langoustines
- cutting board