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.
Ingredients
- 6 langoustines
- 150²µ/5½´Ç³ú samphire
- 1 courgette, thinly slicedÌý
- 1 orange, zest and juice
- 1 lemon, zest and juice
- 4 tbsp olive oilÌý
- 75²µ/2½´Ç³ú couscousÌý
- 1 tbsp harissaÌýpaste
- 3 tbsp pine nuts
- 2 tbsp choppedÌýfresh 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.Ìý
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.Ìý
