Roasted Langoustines Recipe - Great British Chefs

Ingredients

• 20 langoustines, head, tail and etralia pipe removed
• 5ml of olive oil
• salt
• 100g of oysters, opened, juices strained and reserved
• 18g of flat-leaf parsley, rinsed and roughly chopped
• 100ml of grapeseed oil
• 1 lemon, juiced
• 2 oysters
• 20g of celery
• 15ml of celery essence
• 180g of celery, trimmed and washed
• 8g of ultratex
• 11g of horseradish, grated
• 100ml of milk
• 200ml of whipping cream
• micro celery leaves