Langoustine and Artichoke Skewers with Sea Foam Recipe

Ingredients:

• 12 large langoustine tails
• 8 small artichokes
• 4 tablespoons olive oil
• 1 lemon, juiced
• Salt and pepper to taste
• 12 wooden skewers
• 1 cup seafood stock
• 1 tablespoon agar-agar powder
• 1 tablespoon soy lecithin

Instructions:

1. Preheat grill to high heat.
2. Trim off the top and bottom of the artichoke, remove the tough outer leaves and cut the remainder into bite-sized chunks.
3. Thread langoustine tails and artichoke chunks alternately onto the wooden skewers.
4. Whisk together olive oil, lemon juice, salt, and pepper in a small bowl. Brush this mixture generously over the skewers.
5. Grill the skewers for 3 to 4 minutes on each side, until the langoustine is opaque and the artichokes are charred slightly.
6. To make the sea foam, pour the seafood stock into a large saucepan and sprinkle agar-agar powder on the top. Bring to a simmer, stirring constantly, and simmer for about 2 to 3 minutes or until the agar agar has dissolved.
7. Remove from heat and let cool for a couple of minutes. Add soy lecithin and mix with an immersion blender until frothy.
8. Divide into individual serving bowls, place the langoustine and artichoke skewers on top of the foam and serve immediately.

Verdict:

The combination of succulent langoustine and charred artichokes make for an exquisite skewer dish that is both satisfying and full of flavour. But it is the sea foam that truly elevates this dish to the next level, adding a unique texture and savoury flavour to the already amazing dish. Serve with a glass of chilled white wine.

Serving Suggestion:

This dish can be served as a starter or as a main course. You can serve it with toasted bread or a simple green salad to create a balanced meal. Adding a squeeze of lemon juice and chopped herbs like chives and parsley can enhance the lovely flavour of the langoustine and artichokes. Enjoy!