Ingredients

• ½ a garlic clove, peeled
• 1 teaspoon sea salt, plus a little extra
• 1 large egg yolk, preferably free-range or organic
• 1 teaspoon Dijon mustard
• 300ml extra virgin olive oil
• 300ml olive oil
• lemon juice, to taste
• freshly ground black pepper
• 16 langoustines
optional: sprigs of fennel tops

Description

Langoustines Are More Expensive Than Prawns, But Worth It As They’re Super Tasty.Start By Making The Aïoli. Smash The Garlic And Salt Together In A Pestle And Mortar. Whisk Together The Egg Yolk And Mustard In A Bowl, Then Start Adding The Olive Oils, Bit

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