Sautée of langoustines and spring vegetables in champagne served with aioli

Treat yourself and a loved one to a delectable tête-a-tête meal with Ross Burden's luxurious seafood dish
By Ross Burden
Sautée of langoustines and spring vegetables in champagne served with aioli
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 25 minutes plus 1 hr standing
  • Effort: medium



  • 100 g shelled broad beans
  • 30 g butter
  • 2 shallots, finely chopped
  • 2 clove garlic, rushed
  • 8 langoustines, blanched for 2 minutes and shelled
  • 100 ml champagne
  • 1 bunch of asparagus
  • 1 tbsp chopped chervil

For the aioli

  • 2 egg yolks, (at room temperature)
  • 1 tsp Dijon mustard
  • 4 clove garlic, crushed to a paste
  • 150 ml extra virgin olive oil
  • 01/2 lemons, juice only
  • sea salt

Tips and Suggestions

This recipe contains raw egg. Raw or lightly cooked egg should not be served to young children, elderly people, invalids or pregnant women because of the risk of salmonella poisoning.


1. First make the aioli. Put the egg yolks in a bowl with the mustard and garlic. While whisking constantly, add the olive oil in a thin but steady stream until a thick emulsion is formed. Add the lemon juice, season with sea salt, and set aside to stand for an hour before serving.

2. Peel the tough skin off each of the broad beans.

3. Put the butter and shallots into a heavy-based frying pan and fry until softened, around 3 minutes.

4. Add the garlic and fry gently until fragrant.

5. Add the blanched langoustines, raise the heat and cook for about one minute until firm.

6. Add the champagne, carefully set it alight and cook it until the flames die down.

7. Add the blanched asparagus and twice-peeled broad beans, stirring until cooked.

8. Stir in the chervil and serve at once drizzled with aioli.

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