Langoustine Salad in Niçoise-style

Defrost Whole Langoustines in the refrigerator overnight or a minimum of 8 hours until there are no ice crystals on the exterior of the product. Using kitchen shears, trim around the tail flaps and the head to remove the shell on the langoustine tail. This will reveal the flesh of the tail while still being attached to the head and tail flaps. For easier eating in a salad, you can remove the heads and only leave the tail flaps on the tail meat. Using a toothpick, gently remove the intestinal tract from the tail.

Brush the whole langoustines with olive oil and season with salt and pepper. Roast in a pre-heated oven at 190οC for 8 minutes or until internal temperature of the langoustine head reaches 73οC.

Using a metal whole teaspoon measure, scoop out small balls of yellow potato in the size of olives (“noisettes”). In a saucepan, cook the potato balls in olive oil on medium heat until fork tender.

Dice Roma tomatoes to 2 cm cubes and roast with olive oil, salt and pepper at 190οC for 6 minutes or until slightly softened.

To plate: In a mixing bowl, toss together tomatoes, potatoes, olives, caper berries and langoustines. Dress with lemon juice, and season with salt and pepper. Serve the composed salad in a bowl with a sprinkle of gremolata.

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