Crostini with avocado salad and grilled langoustines
Recipe
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80 minutes
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45 minutes
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125 minutes
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6 persons
Are langoustines or other crustaceans on the menu? Don’t throw away the heads and shells but instead dry them in the residual heat of your Big Green Egg. Once dried and ground into powder, add a pinch of this powder to homemade pasta dough, a vinaigrette, stock, soup or mayonnaise, for example, as it contains an awful lot of flavour and ‘umami’: the fifth basic taste alongside sweet, sour, salty and bitter. You only need to add very little to have a massive impact on flavour. Try it out straight away with this delicious recipe. A day before you want to serve the crostini, clean the langoustines. Dry the heads in the residual heat of your kamado. The next day, grind them into powder and add some of this to the mayonnaise for the avocado salad.
INGREDIENTS
Residual heat
- 12 langoustines (size 16/20)
Langoustine mayonnaise
- 3 tbsp mayonnaise
Avocado salad
- 1 avocado
- ½ tbsp olive oil
- 1 small onion
- ½ spring onion
- 1 thin slice of ginger root
- 1 apple
Crostini
- 6 slices of small brioche bread
- 2 tbsp olive oil
Garnish
- 6 small sprigs of flat-leaf parsley
IN ADVANCE
- Using the heat shield and stainless steel grid, bring the Big Green Egg to a temperature of 110°C. Meanwhile, break the heads off the langoustines and set them aside. Peel the tails, remove the intestinal tracts and keep the langoustines covered in the fridge.
- Place the langoustine heads on the grid, close the lid of the kamado and let the langoustine heads pre-dry for about 60 minutes.
- Slide the air regulator at the bottom of the ceramic base closed and open the rEGGulator slightly. Leave the langoustine heads to dry further until the following morning.
- Remove the dried langoustine heads from the EGG and grind them into a fine powder in a coffee mill. Scoop the langoustine powder into a clean mason jar and close it. Once the langoustine heads are properly dried, you can store the langoustine powder for at least six months.
METHOD
- Light the charcoal in the Big Green Egg and heat with the convEGGtor Basket to a temperature of 220°C with half a cast iron grid and half a plancha (ribbed side up). Meanwhile, for the langoustine mayonnaise, mix ½ teaspoon of the langoustine powder into the mayonnaise; dose carefully as the powder has a very strong flavour. Set aside.
- For the salad, halve the avocado and remove the stone. Coat the cut surfaces with the olive oil and place the halves with the cut surface facing down on the grid. Close the lid of the EGG and grill the avocado halves for about 2 minutes. Turn the halves a quarter turn and grill for another 2 minutes. Flip the avocado halves over so they are on the skin and grill for another 2 minutes.
- Remove the avocado halves from the EGG and set aside. Peel and finely chop the onion. Finely chop half the spring onion. Peel the ginger root and chop or grate finely. Peel the apple, remove the core and cut the flesh into cubes of about 3 millimetres. Scoop out the grilled avocado halves from the peels and mash finely. Mix in the onion, spring onion, ginger, apple and finally as much of the langoustine mayonnaise needed to make the salad nice and creamy. Set aside.
- For the crostini, coat the slices of brioche bread with the olive oil. Place the bread on the grid and grill the slices for about 30 seconds. Flip them over and grill for another 30 seconds.
- Place the crostini on a platter and spoon a quenelle of avocado salad on each crostini. Place the langoustines on the plancha and grill for about 1½ minutes. Flip them over and grill for another 1½ minutes.
- Top each avocado salad crostini with two grilled langoustines and garnish with the parsley.
Cooking with residual heat
Want to know more about cooking with residual heat in the Big Green Egg? In the blog Afterglow, we take a closer look at this sustainable cooking technique.
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