Recipe

Chargrilled Langoustine With A Chilli And Lime Mayonnaise Recipe

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Ingredients

Directions

Step #1 --GARNISH----- Fresh herbs & flowers First take the butter & soften it in a bowl with a spoon.
Step #2 Add the oysters, lemon zest & thyme.
Step #3 Spice up this with a little black pepper.
Step #4 Now pop the butter on top of some cling film.
Step #5 Spread it lengthways and then roll it like a cigar.
Step #6 Seal at both ends by twisting the cling film & then place this in the freezer until firm.
Step #7 (Not too long as you don't want it frozen.
Step #8 ) Spice up both the fillets with black pepper & heat a chargrill pan (or you can use the BBQ) until very hot.
Step #9 Rub the steak with some oil & then put into the pan.
Step #10 Turn the heat down slightly so you don't cremate the steak! Once seared on one side turn over & repeat on the other.
Step #11 Then turn once more on each side until the steak is medium.
Step #12 Kangaroo is much better medium rare, otherwise it can be stringy.
Step #13 Medium is firm, yet still springy to the touch.
Step #14 Once cooked, place on a serving dish, then take out the butter from the fridge.
Step #15 Unwrap the clingfilm & slice the butter evenly.
Step #16 Place as many of the discs as you want on top of the steak to melt in.
Step #17 Garnish with fresh herbs & flowers.
Step #18 --.
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