Langoustine salad with caviar |By Njam

4 persons | Vegetables, Kamado | Fish | Appetizer

Prep time

This recipe is in collaboration with Njam

• Light a moderate amount of Binchotan charcoal, open the Shichirin’s vents two-thirds of the way, and let it heat up thoroughly. Once the Shichirin has reached the right temperature, place the grill grate inside.
   
• Peel the langoustines by twisting off the heads, removing the shells from the tails, and pulling out the intestinal vein; reserve the heads and shells for the cream.
   
• Heat a knob of butter in a pan and sauté the langoustine shells and heads until they turn bright red.
   
• Add finely chopped shallot, garlic, ginger, and crushed lemongrass, and cook briefly until fragrant.
   
• Deglaze with a splash of white wine and let it reduce to evaporate the alcohol.
   
• Add the cream and let it gently simmer for 15 to 20 minutes to extract all the flavors.

Cook time

• Strain the sauce, pressing the shells well to extract maximum flavor, then reduce it until slightly thickened.
   
• Season the cream with salt, pepper, and a little lemon or lime juice, and keep it lukewarm.
   
• Finely chop the parsley and grate the garlic, then mix with olive oil and lemon juice to make a parsley oil.
   
• Cut the little gems lengthwise into quarters and brush them with the parsley oil.
   
• Grill the little gems briefly in a pan or on a plancha on the barbecue until lightly charred but still crisp, and season with salt.
   
• Pat the langoustines dry, brush lightly with oil, and grill them on a very hot kamado for about 30 seconds per side.
   
• Season the langoustines with salt and pepper after grilling.
   
• Arrange the grilled little gems and langoustines on a plate and finish with dots of crème fraîche, the langoustine cream, caviar, and fennel tops.