Scroll down to discover how to create our langoustine canapés at home.
Pinch of Salt
Pan of Boiling (salted) Water
3 Large Tomatoes
3 Fresh Garlic Cloves
Generous Handful of Fresh Basil Leaves
9 Slices of Brioche Bread
Your pot should be big enough to cover the langoustine. If not, cook in smaller batches.
Blanch the langoustine in salted boiling water for 30 seconds and refresh in iced water then peel the langoustine tail and place on a cloth. Cross the tomatoes, take out the core and place into the unseasoned boiling water. When the skin starts to slide off the tomato place the tomato into ice cold water. Peel off all the skin and cut into quarters removing all the seeds and leave to dry on a cloth.
Finely dice the tomato, finely dice the shallots and crush the garlic clove with the back of your knife.
Add oil to a pan and gently sweat the garlic and shallots in the oil but without colouring then add in the your diced tomatoes and cook slowly until all of the moisture has disappeared. Add in the shredded basil.
Cut the brioche into two fingers strips and toast both sides
In a pan foam up some butter and cook for around 1 minute the removed from heat and drain.
Warm tomato mix and place onto toasted brioche finger and top with langoustine.