#ThrowBackThrusday | Langoustine Crudo
Today is #ThrowbackThursday!
We are going back to our first basket to bring you one of Featured Chef Jamie Malone's recipe tutorials:
Langoustine Crudo feat. P&H Soda Co Hibiscus Syrup
Watch the video below and follow along with the recipe to learn the technique of flashing and how to properly clean a langoustine.
Don't have access to Langoustines? No worries! This recipe can be used with any type of white fish such as Sea Bass, Shrimp or Santa Barbara Spot Prawns.
Langoustine (substitute with Sashimi-Grade Scallops, Sea Bass, or other meaty White Fish)
8 Langoustines, cleaned, tail-on
2 tablespoons minced Chives
1 teaspoon finely chopped Rosemary
1 small pinch Red Chili Flake
1 small pinch large flake Sea Salt
2 tablespoons P&H Hibiscus Syrup
1 tablespoon Champagne Vinegar
1 tablespoon Water
Garlic Rosemary Oil
2 sprigs Rosemary
6 cloves Garlic
1/2 cups Olive Oil
Garlic Rosemary Oil:
Combine Olive Oil, Rosemary, and Garlic in a small sauce pot.
Bring to a simmer, remove from heat, and allow to steep for 20 minutes.
Discard Rosemary and Garlic.
Place Hibiscus Syrup in mixing bowl.
Whisk in Vinegar and Water.
Divide Langoustine into four small serving bowls, two per bowl. Top with Chives, Rosemary, Chili Flakes, and Sea Salt.
Heat Rosemary Garlic Oil in a small pot until it barely begins to smoke. Allow Oil to cool slighlty, about 1 minute. Spoon 1 tablespoon of smoking Oil over each of the Langoustine.
Spoon 1 tablespoon of Hibiscus Vinagrette into each bowl.
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