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Oban Langoustine dressed on a Lobster Vinaigrette with Layers of Peppers and Aubergine, topped with crispy Celeriac
By Jeff Bland, executive head chef of the Balmoral Hotel, Princess Street

Serves Four

12 Langoustine Tails
4 dsp Lobster Oil
4 dsp White Wine Vinegar
4 dsp White Wine
1 Celeriac
1 Green Pepper
1 Red Pepper
1 Yellow Pepper
1 Courgette
2 Beef Tomatoes
2 Garlic Cloves (crushed)
1 Small Bunch of Basil
Olive Oil for cooking

Peel Celeriac and slice thinly with a madolin. Place on tray with greaseproof paper and allow to dry.
Cut peppers into four, lengthwise. Remove seeds and pith. Place under a hot grill until the skins burn. Remove from grill. Cool slightly then scrape off skin.
Slice aubergine and courgette into quarter inch slices, lengthwise and marinate in olive oil, basil and garlic.
Blnach tomatoes, skin and remove seeds.
Using a grill pan, grill the aubergine and courgette (season before cooking) (do not overcook). Allow to cool.
Grill peppers and tomatoes in the pan (as above).
Layer the vegetables in a gateau, making them as square as possible (a mould can be used). Cover with buttered tin foil and bake for 8 minutes.
For the vinaigrette, mix the lobster oil, wine vinegar and wine together. Add seasoning and stir.
Season, the gently saute the Langoustine Tails in olive oil for 3-4 minutes.
Deep fry celeriac for 5-10 seconds.
To serve, place the gateau in the centre of plate, cut langoustine in half (lengthwise) and place.

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